Eclectic Soup

Recipe

Spring Vegetable Pasta with Pistachios

single recipe cover
Ingredients
  • 12 oz. short pasta such as campanelle or orecchiette
  • 1 1/4 cups frozen peas
  • 1/4 cup plus 1 Tbsp. olive oil
  • divided
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 medium zucchini
  • sliced into half moons
  • 1 clove garlic
  • minced
  • 1 tsp. kosher salt
  • 3/4 tsp. black pepper
  • 1 Tbsp. lemon zest plus 1 Tbsp. fresh lemon juice
  • 1 oz. grated Parmesan cheese
  • about 1/4 cup
  • 1/4 cup chopped pistachios
  • Torn fresh basil leaves for serving

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