Fresh Penne with Asparagus & Pea Shoots

Dig into a bowl of creamy, comforting pasta, punctuated with salty cheese and spicy black pepper. For a taste of spring, fold in green garlic, asparagus, and pea shoots.

What You Get

Fresh penne pasta

Green garlic

Asparagus

Eggs

Grated Parmesan cheese

Pea shoots

What You’ll Need

Salt and freshly ground pepper

Olive oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Bring a pot of salted water to a boil. Set the pasta by the stove, but don’t add it yet (it cooks quickly!).

Step 2

Meanwhile, thinly slice the green garlic. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. In a bowl, whisk together 1 egg, 2 yolks, ½ cup Parmesan, and ¼ teaspoon pepper.

Step 3

In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the green garlic and sauté until soft, 1 to 2 minutes. Add the asparagus and sauté until nearly tender-crisp, 2 minutes. Season with salt. Remove from the heat.

Step 4

Add the pasta to the boiling water and cook until al dente, 4 minutes or according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water. Return the pan with the asparagus to low heat, add the pasta and pea shoots, and stir just until wilted. Remove from the heat, add the egg mixture and the ½ cup pasta water, and toss until the sauce becomes creamy, coats the pasta, and thickens slightly, 1 to 2 minutes longer.   

Step 5

Heap the pasta in bowls, drizzle lightly with olive oil, and sprinkle with the remaining cheese. Grind with pepper and serve warm.