1 pound your favorite Pasta
1/2 bunch fresh Asparagus, cut into 1″ pieces
1/2 cup Parmesan cheese, grated, plus more for garnish
1/2 cup Spring Peas
5 tablespoons Butter, unsalted
1/2 cup White Wine
1 tablespoon Reserved Pasta Water
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Blanch asparagus and peas. Set aside.
Bring a large pot of generously salted water to a boil. Cook pasta to al dente (according to package instructions). Reserve 1 tablespoon of pasta water before draining.
In a skillet, melt butter and white wine over medium heat. Once butter is melted, add pasta water, salt, and pepper. Stir for 2-3 minutes. Add asparagus, peas, pasta, and parmesan. Toss to coat in the sauce. Garnish with additional parmesan to serve.
Photographed by Alli Shepherd.