Penne Pasta with Sugar Snap Peas and Asparagus   <<back
Pairs with: Talus Collection Chardonnay

1 lb. dried penne pasta
6 T. extra-virgin olive oil
2 medium shallots, diced
1/2 lb. sugar snap peas, strings removed, cut in half on a diagonal
1 lb. asparagus (about 1 bunch), trimmed and cut into 1-inch pieces
Zest of 1 lemon, removed with a zester or fine grater
1/2 cup mixed fresh herbs, any combination of: Italian parsley, basil, thyme, mint, or rosemary
1/2 cup grated parmagiano-reggiano
Salt and freshly ground black pepper

Cook pasta in boiling, salted water according to package directions.

While pasta is cooking, in a large pan (large enough to hold the cooked pasta) heat olive oil over medium heat and sauté shallots with a pinch of salt until soft, 3-5 minutes.  Add sugar snap peas and asparagus and continue to cook until vegetables are crisp-tender, about 2-3 minutes.

Drain pasta and immediately add to pan. Toss with lemon zest, herbs, and half of the parmesan cheese.  Taste for seasoning and add additional olive oil if desired. Served garnished with additional parmesan cheese.

Serves 4.

Pairs with: Talus Collection Chardonnay

--Kelly M. Whalen