Aida Mollenkamp's Keys to the Kitchen by Aida Mollenkamp

Author:Aida Mollenkamp
Language: eng
Format: epub
ISBN: 978-1-4521-0769-1
Publisher: Chronicle Books LLC

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook 2 minutes short of the package directions. Reserve 2 cups/480 ml pasta water and drain pasta.

Meanwhile, heat the oil in a large frying pan over medium-high heat. When the oil shimmers, add the shallots, season with salt and pepper, and cook until golden brown, about 5 minutes.

Add the asparagus and garlic, season with salt, and cook until knife-tender and bright green, about 3 minutes. Stir in the peas and cook until peas are bright green, about 2 minutes.

Add the drained pasta and 1 cup/240 ml of the reserved pasta water and cook until the sauce starts to coat the pasta, about 2 minutes. Remove from the heat and transfer to a large serving bowl. Add the cheese and butter and stir to coat. Add more pasta water as needed so the sauce just clings to the pasta but is not dry.

Stir in the lemon juice, lemon zest, herbs, and pine nuts and stir to coat. Taste and adjust seasoning as desired. Garnish with freshly ground black pepper, a drizzle of olive oil, and freshly grated cheese and serve.

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