This Spring pasta has all the usual green suspects but it also packs a spicy and garlicky punch from my Roasted Garlic Achaar. This recipe comes together in a snap and utilizes the cooking water from the pasta in the sauce. If you're feeling decadent, add some cream or creme fraiche to the sauce.Ingredients
Boil pasta until al dente in generously salted water. Save 1 cup of pasta water and drain.
While the pasta is boiling, cut the asparagus into 1 inch pieces, leaving the tips whole.
Heat a large skillet over medium-high heat. Add in chopped scallions or shallot and saute until translucent. Mix in the asparagus and cook for 3-4 minutes until just tender. Mix in peas 2 minutes after adding the asparagus and cooked until heated through and bright green (2 minutes). Stir in the Roasted Garlic Achaar.
Add in the pasta, 1/2 cup of the pasta water, Parmesan and 1-2 tablespoons lemon juice. Stir together until the pasta is nicely coated, adding more pasta water if needed. Taste for salt and lemon juice.
Serve topped with more Parmesan, black pepper, drizzle of olive oil and additional Garlic Achaar if you like.