Herb Green Bean and Pea Pasta

Cook Spaghetti (12 oz) until all dente according to package directions. Drain and set aside.

While pasta is cooking, heat Extra-Virgin Olive Oil (1 1/2 Tbsp) in a large skillet over medium-high heat. Add Shallots (2 Tbsp) and sauté 1-2 minutes.

Add Garlic (2 cloves) to the pan and continue to sauté until fragrant, about1 minute.

Add French Beans (3 cups) , Green Peas (3 cups) , Tarragon (1/2 Tbsp) , Fresh Thyme (1/2 Tbsp) , Italian Flat-Leaf Parsley (1 Tbsp) , and Salt (to taste) to skillet and continue to sauté 1-2 minutes.

Pour Vegetable Stock (1 1/3 cups) over veggies and continue to cook, stirring occasionally, until veggies are tender.

Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with Crushed Red Pepper Flakes (1/4 tsp) and toss once more. Garnish Shredded Parmesan Cheese (to taste) . Serve while hot and enjoy!