How can such a simple dish offer me so much joy? This is something I wish I could eat every day. Finding really fresh asparagus is critical to the success of this seasonal dish. This is one easily modified recipe you can swap out veggies depending on the season. Add a big dollop of fresh ricotta, (or vegan Kite Hill) to make this pasta heartier. However you decide to create this recipe, be sure to pair it with a lovely glass of Valente Montonico Emozione No. 1 from the Abruzzo region. It is a fresh, dry, wine with balanced acidity and a medium structure.
See ingredients, directions and pairings.
1 pound Spaghetti, cooked al dente
1 pound Fresh Asparagus, trimmed and cut into 1-inch pieces
1 cup Fresh Shelled Peas or Frozen Peas, thawed
2-3 Garlic Cloves, minced
1/4 cup EVOO, plus more to drizzle on top
2 tablespoon Lemon Juice
1 tablespoon Lemon Zest