Tiny Shells with Peas + Asparagus

- Super Fast
- Vegetarian
Why we love it:
Ingredients
- 1 Tablespoon Kosher Salt
- 10 ounces Shells Pasta (small size, a box is usually a pound, sometimes I cook it all)
- 1 Yellow Onion (small)
- 2 Tablespoons Unsalted Butter (divided)
- 1 pound Asparagus
- 1 Lemon (zest and juice)
- 2 cups Frozen Peas
- 2 cups Parmesan Cheese (grated, divided)
- 1⁄2 teaspoon Black Pepper (freshly grated)
- 4 ounces Burrata Cheese
- Crusty Bread (Italian style, for serving, optional)
Cooking Instructions
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1. BRING A LARGE PASTA POT OF WATER TO A BOIL
Add a Tablespoon or more of salt so it tastes quite salty - like the ocean.
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2. PASTA
Cook the shells according to package instructions. Reserve ½ cup pasta cooking water before draining the shells. Drain about one minute before you would typically consider the pasta fully cooked (it will finish in the sauce).
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3. ASPARAGUS + PEAS
Meanwhile, dice the onion small. In a large sauté pan, melt 1 Tablespoon of butter and add the onion. Remove the very ends of the asparagus, then slice into small pieces on a dramatic angle. Add to the pan and sauté with the onion for 2 minutes. Zest in the lemon and add its juice as well.
Add the peas; it’s ok if they’re still frozen.
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4. SAUCE
When the pasta is drained, add it to the pan. Add the ½ cup of pasta cooking water and simmer for 2 - 3 minutes until the sauce is thickened. Add the rest of the butter and ½ of the parmesan cheese. Turn off heat and toss until butter is melted.
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5. SERVING
Serve immediately in large bowls and dot with pieces of burrata. Garnish with the remaining parmesan and black pepper to taste; serve with crusty bread.
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