One-Pot Whole-Wheat Spring Pasta

Ingredients

• 1 tablespoon olive oil
• 2 large shallots (4 ounces/115 g), thinly sliced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 1 pound (455 g) asparagus, sliced diagonally into 1-inch (2.5-cm) pieces
• 12 ounces (340 g) short whole-wheat pasta, such as penne rigate, fusilli, or rigatoni
• 3 cups (720 ml) water
• 1 cup (135 g) frozen peas
• 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
• 2 ounces (55 g) finely grated Parmesan cheese (about ½ cup)
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh tarragon leaves

Instructions

1. Heat the olive oil in a large straight-sided sauté pan or large pot over medium heat.
2. Add the shallots, 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring often, until the shallots begin to soften, 4 to 6 minutes.
3. Add the asparagus, whole-wheat pasta, water, and peas. Cover and bring to a boil.
4. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the pasta is just tender, 11 to 14 minutes.
5. Remove from the heat while a little water remains in the pan; it will combine with the finishing ingredients to make the sauce.
6. Stir in the lemon juice and zest, Parmesan, butter, and tarragon. Season with ½ teaspoon salt and ¼ teaspoon pepper, then serve hot.