Asparagus, peas, and pasta

29 Mar

Asparagus, peas, and pasta (adapted from Epicurious)

  • 12 oz. pasta, (reserve 1/2 c. pasta water)
  • 1 to 2 Tbs. lard or bacon fat
  • ~1 lb. asparagus, cut into 1-inch pieces and sliced diagnally
  • 2 c. frozen peas
  • 1 bunch green onions, thinly sliced and separate the white and green parts
  • 2 garlic cloves, smashed and minced
  • 3/4 tsp. sea salt
  • 1/2 c. parmesan cheese
  • 1/3 c. heavy cream
  • 3 Tbs. freshly-squeezed lemon juice
  • 1 Tbs. finely grated lemon peel
  • 1/4 c. fresh parsley, chopped or 2 Tbs. dried
  • 1/4 c. fresh basil, sliced or 1 1/2 Tbs. dried
  • lettuce (optional)

Cook pasta in boiling water according to directions.  Reserve 1/2 c. of the liquid.

Saute the asparagus, peas, white parts of the onions, garlic, and dried herbs in the lard/fat for ~5 to 10 min.  Sprinkle on the salt.  Remove from heat.  Add the parmesan, cream, lemon juice and peel, and dark green parts of the onion.  Add the pasta liquid to desired consistency.  Serve on top of the pasta with some lettuce.

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