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Ingredients

• 1 pound thin asparagus
• 1/4 cup fresh mint leaves
• 1/4 cup flat leaf parsley leaves
• 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
• 1/4 cup grated Parmigiano Reggiano cheese
• 3-4 tablespoons pistachios, toasted
• 1 clove garlic, grated or made into a paste
• Juice of 1 lime or 1/2 lemon
• 1/3-1/2 cup extra virgin olive oil (EVOO)
• Salt and freshly ground pepper
• 1 pound penne
• 1 cup fresh shelled peas or defrosted frozen organic peas
• Shaved Parmigiano Reggiano cheese, for garnish

Description

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