Spring Has Sprung Lemony Pasta Primavera Recipe - Chef YoYo

Ingredients

• 1 pound (450g) dried pasta (penne, fusilli, or farfalle recommended)
• 4 quarts (4 liters) water
• 2 tablespoons (30ml) kosher salt, plus more to taste
• 1 tablespoon (15ml) olive oil
• 1 medium shallot, finely chopped
• 1 cup (100g) asparagus, cut into 1-inch pieces
• 1 cup (100g) fresh peas (or frozen, thawed)
• 1 cup (100g) broccoli florets, cut into bite-sized pieces
• 1/2 cup (50g) sugar snap peas, halved
• 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (25g) sliced radishes
• 2 tablespoons (30g) unsalted butter
• 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
• 1/4 cup (60ml) vegetable broth or chicken broth
• Zest and juice of 1 lemon
• 1/4 cup (15g) freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons (10g) chopped fresh parsley
• Salt and freshly ground black pepper, to taste