This pasta dish is perfect for summer. It's light and yet very satisfying.
12 ounes fusilli, bowtie, shells
1 pound (1 bunch) asparagus, trimmed and cut into bite size pieces
4 ounces sugar snap peas, trimmed and halved
1 cup frozen peas
3/4 cup minced shallots
1 & 1/2 tbl olive oil
1/4 tsp each of salt and pepper
1 cup chicken broth
1 tsp grated lemon zest
1. Bring large pot of salted water to boil. Add pasta and cook to package directions. Add asparagus to pasta water about 3 minutes before pasta would be done and the sugar snap peas about 2 minutes before pasta is done. Drain all thoroughly.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat, and add shallots, salt and pepp er, and saute 5 minutes until tender. Then add broth and heat.
3. Return pasta and veggies to pasta pot. Add shallot mixture and the lemon zest...gently toss to mix and coat all ingredients. Toss with parmesan cheese and serve.