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  • 1 pound (16 ounces) whole grain pasta (conchiglie, orecchiette, shells, fusilli or linguine will work)
  • 4 tablespoons olive oil, plus more for garnish
  • 5 shallots, quartered lengthwise and sliced very thin crosswise
  • 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias
  • 2 garlic cloves, minced
  • 2 cups shelled fresh or frozen English peas (defrost peas if frozen)
  • ⅔ cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish
  • 2 tablespoons unsalted butter
  • 2 teaspoons grated lemon zest (from one lemon)
  • 2 teaspoons freshly squeezed lemon juice (less than one lemon)
  • 1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon)
  • ¾ cup toasted pine nuts
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • pinch red pepper flakes (optional)
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