Recipe courtesy of Tiffani Thiessen
- ½ bunch pencil asparagus
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup fresh or frozen peas, thawed
- 1 lemon, zested and juiced
- Crushed red pepper, to taste
- ¼ cup grated parmesan, plus more to serve
- 1 pound fresh pappardelle pasta, or cut fresh lasagna sheets into ½ inch strips
- ¼ cup toasted pine nuts
Bring a large pot of heavily salted water to a boil.
Preheat oven to 425 degrees F.
Lay the asparagus on a baking sheet and toss with 1 tablespoon olive oil and salt and pepper. Roast in the oven for about 15 or until the asparagus is browned and tender. Remove from oven and set aside.
In a large saute pan over medium heat, add the olive oil. When the oil is hot add in the red onion and cook 3-4 minutes until softened. Stir in the garlic and cook another minute. Add the peas and cook 3-4 more minutes until the peas are heated through. Add in the lemon zest and juice, crushed red pepper and grated parm. Stir to combine. Remove from heat.
Add the pasta to the boiling water and cook 2-3 minutes. Save about 1 cup of pasta water and then strain the cooked pasta.
Put the pea mixture back over medium heat and immediately add the pasta and some pasta liquid to create a sauce. Bring the mixture to a simmer, add more pasta liquid as needed to create a sauce that evenly coats the pasta. Transfer the pasta to plates, garnish with the roasted asparagus, toasted pine nuts, pea tendrils? and more grated parmesan.
Photography by Rebecca Sanabria