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Summer Pasta

Today feels very much like spring with all this rain, but summer is right around the corner. Literally 2 days away! I’m getting us all ready with this summer pasta. This pasta is sooo fresh and is the perfect thing to welcome the summer solstice. Our local farmers market opened up for the season recently and all the veggies you see in this pasta are perfectly in season and were purchased there! There are a lot of things you can change with this recipe and I really encourage you to do so! Instead of shallots, you can use onions (or both?!?!?). For the peas, you can either de-shell and only use the peas, or thinly slice the whole pea- shell and all! Although I will recommend that if you use snap peas you do not include the shell. This pasta is very quick and those shells are thicker and don’t really have enough time to soften up- but it’s totally up to you! You can also add cream if you want, or even some cute little button mushrooms! Mix it up and make it your own! Coming together in the amount of time it takes to boil your pasta, it’s summer pasta!




1 Onion or 2-3 Shallots

4 cloves of Garlic

1 bunch Asparagus

12-16 Snow/Garden Peas

2 tbsp. Olive oil

4 tbsp. Butter

Juice of 1 Lemon

Fresh Parsley

Parmigiano- Reggiano


Bring a pot of salted water to a boil. And cook the pasta per package instructions.

The rest of this comes together quickly. Snap your asparagus in half and discard the bottom. Cut off the tips and then slice the rest of the stems. Remove the peas from their shells. You can keep the shells and slice them thinly if you’d like to, but I think it’s best to discard them, especially if they’re hard shells like snap peas. Dice your onion and grate your garlic. You can also definitely use shallots for this recipe!

Add 3 tbsp of butter to a pan with your olive oil. Add your onions and cook until translucent. Then add your garlic, asparagus and snap peas and stir to combine. These only need to cook for about 5 minutes. Once the pasta is done, reserve a small amount of pasta water and add it to your pan with your cooked pasta. Turn your heat off, add the final tbsp of butter and as much Parmigiano-Reggiano as your heart desires (at least half a cup).

Top with fresh parsley, chili flakes (if you desire) and additional parm.


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