Author Notes
This is a combination of my favorite springtime vegetables with bowtie pasta. —Louisa
Ingredients
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1 pound
Bowtie pasta
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2 bunches
asparagus, trimmed and sliced into 2" pieces
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1/2 + pounds
sliced mushrooms
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1/2 pound
fresh blanched English peas (or frozen)
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Zest from a lemon
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parmesan cheese
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Butter
Directions
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Saute the asparagus and mushrooms in butter while water boils for pasta.
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Cook and drain pasta, saving some pasta water.
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Add pasta and peas to asparagus and mushrooms.
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Toss with lemon zest and freshly grated parmesan. Salt and pepper to taste. Add some pasta water if you like.
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