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.
Serves 4
Ingredients
1 pound pasta, corkscrew shapes like fusilli, gemelli, cavatappi
2 tablespoons butter or olive oil, plus more olive oil for serving
1/4 cup chopped scallions or shallot
2 tablespoons Brooklyn Delhi Roasted Garlic Achaar, plus more for serving
1 pound asparagus, woody ends broken off
1 cup fresh or frozen peas
1/2 cup Parmesan, shredded, plus more for serving (I like shredded for the recipe and shaved for serving but shredded is just fine for topping if that is what you have)
1-2 tablespoons lemon juice
salt and black pepper
Method
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 peas and cook for 3-4 minutes until just tender. 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.
In this recipe
