Spring Green Pasta Toss
Uncooked yellow lentil pasta
9 oz, or red, rotini (8.8-oz box)
2 cup(s), ends trimmed, cut into 1-inch segments (from 1 bunch)
Frozen green peas
8 oz, 1 whole lemon
1 clove(s), finely chopped (about 1 tsp)
Crushed red pepper flakes
Grated Pecorino Romano cheese
¼ cup(s), divided
4 Tbsp, chopped, and/or mint
- Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Add the asparagus and peas and cook for 5 minutes more or until the pasta is al dente. Reserve ¼ cup of the cooking water. Drain the pasta and vegetables well and transfer to a large serving bowl.
- Meanwhile, into a small bowl, finely grate 1 tsp zest from the lemon, then squeeze 1 tbsp juice. Whisk in the reserved pasta cooking water, oil, garlic, red pepper, 3 tbsp cheese, salt, and black pepper to make the sauce.
- Pour the sauce over the pasta and vegetables and toss well to combine. Garnish with the remaining 1 tbsp cheese and herbs.
- Serving size: 2 cups