Spring Pea and Asparagus Pasta

• 1 pound Medium Pasta Shells
• 4 Tablespoons Olive Oil, Plus More For Drizzling
• 5 Shallots, Quartered Lengthwise And Thinly Sliced Widthwise
• 1 pound Asparagus, Ends Snapped Off, Chopped Into 1/2-inch Pieces
• 2 teaspoons Minced Garlic
• 2 cups Sweet Peas
• 23 cups Parmesan Cheese, Plus More For Sprinkling
• 2 Tablespoons Butter
• 2 teaspoons Grated Lemon Zest
• 1 whole Lemon, Juiced
• 1 cup Chopped Fresh Herbs
• 3/4 cups Roasted Sunflower Seeds (preferably Unsalted)
• Salt And Pepper, to taste

1. Bring a large pot of salted water to a boil; cook pasta shells 2 minutes less than package directs for al dente noodles.
2. Drain noodles, reserving 2 cups of the pasta water, and set aside.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
4. Add shallots, some salt and pepper, and cook until shallots are lightly golden, about 3 minutes.
5. Add asparagus, garlic and more salt to taste.
6. Cook, stirring often, until asparagus is knife-tender, about 3 minutes.
7. Add peas and cook another 2 minutes.
8. Add pasta to the skillet along with a scant cup of the reserved pasta water.
9. Cook, stirring often, until pasta is well coated, about 2 minutes.
10. Remove from heat; transfer pasta mixture to a large serving bowl.
11. Add cheese and butter; stir to coat (add more pasta water at this point if needed so that pasta is loose but not watery).
12. Add lemon zest, lemon juice, herbs and sunflower seeds; stir to combine.
13. Add more salt and pepper, if needed.
14. Sprinkle with more cheese and a drizzle of olive oil just before serving.
15. Recipe adapted from Cookie + Kate.

pasta shells, olive oil, shallots, garlic, sweet peas, parmesan cheese, butter, lemon zest, lemon, fresh herbs, sunflower seeds, salt

Taken from tastykitchen.com/recipes/main-courses/spring-pea-and-asparagus-pasta/ (may not work)