One-Pan Pasta With Asparagus And Peas

• 12 ounces linguine
• 1 onion, thinly sliced (1 1/2 - 2 cups)
• 4 cloves of garlic, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 1/2 lemon, juiced and zested
• 4 cups water
• 1/2 cup white wine, such as Sauvignon Blanc
• 6 ounces asparagus, cut into 1 1/2-inch pieces (about 1 1/2 cups)
• 1 cup frozen peas
• freshly grated Parmesan cheese, for serving

1. In a straight-sided skillet big enough to hold the linguine flat, combine: pasta, onion, garlic, lemon zest and juice, olive oil, 3 teaspoons salt, 1/4 teaspoon pepper, water, and wine.
2. Bring to a boil over high heat, stirring frequently with tongs (turn the heat down a little if it looks like it's going to overboil). About 4 minutes into the boiling, add the chopped asparagus. Boil everything about 5 minutes more until pasta is al dente and most of the liquid has evaporated. A little liquid left in the pan is okay (and will eventually absorb into the sauce).
3. Once pasta is cooked, add the peas and turn off the heat. Stir until thoroughly combined and peas are warmed through.
4. Have a little taste. Add some salt and pepper to your liking. Serve with olive oil, a big pinch of freshly grated Parmesan and squeeze of lemon.

linguine, onion, garlic, extravirgin olive oil, salt, freshly ground black pepper, lemon, water, white wine, frozen peas, parmesan cheese

Taken from food52.com/recipes/81127-one-pan-pasta-with-asparagus-and-peas (may not work)