Asparagus, Peas & Penne
- 8-10 ounces penne pasta, or other short pasta
- 2 pounds fresh aparagus
- 1/2 pound frozen fresh peas
- 1/4 cup fresh chopped tarragon
- 2 tablespoons olive oil
- 1/4 cup shredded or shaved parmesan cheese
- salt & pepper
- Bring large pot of salted water to boil and add penne. Set timer 3 minutes shorter than recommended cook time on box. Meanwhile, wash asparagus, trim off ends and cut into 1 1/2" lengths. When timer sounds, add asparagus to boiling pot of pasta and boil for two additional minutes. Add the frozen peas, return to boil, and allow to finish cooking for one more minute.
- Reserve 1/2 C of pasta water before draining everything together. Don't worry about getting all of the water out while draining. Transfer to a bowl, or back in the pot to minimize dishes, and toss with chopped tarragon, olive oil and salt & pepper. Add some reserved pasta water, or not. Serve with parmesan cheese.
penne pasta, fresh aparagus, fresh peas, tarragon, olive oil, parmesan cheese, salt
Taken from food52.com/recipes/3986-asparagus-peas-penne (may not work)