Spring Pea and Asparagus Pasta |

Ingredients

• 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)