Water (8 cups)
to boil in a large pot. Once at a boil add the
Salt (2 Tbsp)
and stir. Add in the
Pasta (10 oz)
and cook per the box instructions. Check your pasta for doneness 2-3 minutes before the suggested time. Pasta should be chewy.
While pasta cooks, remove the bottoms of the
Asparagus (1 bunch)
that are too tough to eat. Do this by holding the center and bottom of the asparagus and snap it where it bends. Cut the other asparagus in the same spot and toss the bottoms.
Next, cut the asparagus so that each piece is 2-inches tall (typically chop each piece in two equal parts). Keep to the side.
Fresh Mint (1/4 cup)
leaves flat on top of each other. Roll horizontally to look like a cigar. Chop with the mint roll horizontal.
When pasta is done cooking, save 1 cup of pasta water and then drain.
Unsalted Butter (1/3 cup)
on medium-low heat in a medium pot.
Once melted, add the zest and juice of a
Crushed Red Pepper Flakes (1/2 tsp)
, and ½ cup of the pasta water. Stir and cook for a few minutes until thickened and combined.
Add the asparagus and stir. Add the
Frozen Green Peas (3/4 cup)
, cooked pasta, and another ¼ cup of reserved pasta water.
Stir to combine and let cook together for 2 minutes. If too dry, add a little more pasta water and continue to stir.
Pour into a serving dish or individual bowls. Top with fresh chopped mint.