Spring Pea and Asparagus Pasta

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Ingredients

1 pound (16 ounces) pasta (conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired)
¾ cup pine nuts
¼ cup olive oil, plus more for garnish
5 shallots, quartered lengthwise and sliced very thin crosswise
1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias
2 garlic cloves, minced
2 cups shelled fresh or frozen English peas (defrost peas if frozen)
⅔ cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish
2 tablespoons unsalted butter
2 teaspoons grated lemon zest (from one lemon)
1 tablespoon lemon juice (less than one lemon)
1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon)
Fine salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)

As published by Cookie and Kate.

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