Description
This fresh and light pasta recipe is perfect for spring using seasonal vegetables. Topped with lemon zest and parmesan cheese for flavor.
Ingredients
Scale
- 1 lb fresh asparagus, chopped
- 1 package angel hair pasta
- 3 handfuls sugar snap peas, trimmed
- 1/2 cup grated or shaved Parmigiano Reggiano cheese
- 1/4 cup extra virgin olive oil
- kosher salt + pepper to taste
Instructions
- Boil large pot of salted water and cook pasta until al dente, drain and set aside.
- In medium pot, chop and blanch asparagus until tender. Remove from pot and set aside, then blanch trimmed peas until tender.
- Toss noodles in olive oil and toss in peas and asparagus.
- With tongs spin birds nest pile onto each plate. Drizzle with olive oil and salt and pepper to taste.
- Finish with a hearty sprinkling of parmesan on top. Enjoy!