Ingredients:

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

Directions:

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.