- 1 tablespoon olive oil
- 2 large shallots, thinly sliced
- 11/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 pound asparagus, sliced diagonally into 1-inch (2.5-cm) pieces
- 340 grams short, whole-wheat pasta (such as penne)
- 3 cups water
- 1 cup frozen peas
- 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
- 55 grams finely grated parmesan cheese (about 1/2 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh tarragon leaves
- Heat the oil over medium heat in a large pan or pot.
- Add the shallots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until the shallots are starting to soften, 4-6 minutes.
- Add the asparagus, pasta, water, and peas. Cover and bring to a boil.
- Reduce heat to a gentle simmer and cook, stirring here and there, until the pasta is just tender, 11-14 minutes.
- Remove from the heat when there’s still a little water left – you’re looking for just enough to create a sauce. Stir in the lemon juice and zest, parmesan cheese, butter, and tarragon, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve hot.