Ingredients
>
2 (12 oz) package green asparagus
>
1 (8 oz) package fresh peas
>
2 (9 oz) package fresh basil pesto mezzaluna pasta
>
1 lemon
>
2 tbsp olive oil
>
1 cup chopped onions
>
1 tbsp minced garlic
>
3 tbsp butter
>
1 cup grated Pecorino Romano
Steps
1
Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus and discard. Cut the asparagus into 2-inch pieces. Cook the asparagus and peas for 3 min. Add the mezzaluna and cook for 3 min. Drain the pasta and vegetables and set aside.
2
While pasta and vegetables cook, zest the lemon. Heat the olive oil in a skillet over medium-high heat and sauté the onion and garlic until soft, 2 min. Add the butter, pasta, peas, asparagus and lemon zest and stir until butter is melted and pasta and vegetables are coated with sauce, about 2 min. Sprinkle with cheese.
