Sunshine in a Bowl

Here's a light pasta dish with fresh spring flavors.  I paired it with salmon for a tasty meal.

Spring Vegetable Pasta

Spring Vegetable Pasta

6 oz. orecchiette pasta (or other short pasta), reserve cooking water
1 1/4 cup frozen peas
1/4 cup olive oil, divided
1 bunch asparagus
1 zucchini
1 yellow squash
1 shallot
1 garlic clove
salt and pepper
zest and juice from 1 lemon
1/2 cup parmesan cheese (freshly grated)
1/4 cup roasted cashews, chopped (or pistachios)
fresh basil, sliced for serving

Cook pasta according to package directions, adding peas during last 2 minutes of cooking.  Drain and reserve cooking water.

Meanwhile prepare vegetables.  Chop asparagus into 2 inch pieces.  Halve zucchini and squash lengthwise then cut into uniform slices.  Thinly slice shallot.  Chop the garlic. 

Heat 1 Tbs olive oil in large skillet over medium high heat.  Add asparagus, zucchini, yellow squash and shallot to hot oil and cook, stirring occasionally, until tender, about 5 min.  Add garlic and continue to cook, stirring constantly, 30 seconds.  Add salt and pepper to taste.  Add pasta, peas, 1/2 cup cooking water, 2 Tbs olive oil.  Bring to a simmer and cook about 2 minutes to develop a sauce.  Remove from heat and stir in lemon juice, zest, cheese and nuts.  Top with basil.