Spring Green Pasta Toss | Cooking With Hatchells | Umami

Ingredients

• 9 oz Uncooked yellow lentil pasta or red, rotini (8.8-oz box)
• 2 cup(s) Asparagus ends trimmed, cut into 1-inch segments (from 1 bunch)
• 1 ½ cup(s) Frozen green peas
• 8 oz Lemon wedge(s) 1 whole lemon
• 1 ½ Tbsp Olive oil
• 1 clove(s) Garlic clove finely chopped (about 1 tsp)
• 1 pinch(es) Crushed red pepper flakes
• ¼ cup(s) Grated Pecorino Romano cheese divided
• 1 tsp Kosher salt
• ¼ tsp Black pepper
• 4 Tbsp Basil chopped, and/or mint