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Ingredients

• Salt and pepper
• 1 pound penne rigate
• 1/2 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
• Ice water
• 1 1/2 cups chicken or vegetable stock, divided
• 1 cup fresh mint leaves
• 1 cup fresh parsley leaves
• 1/4 cup unsalted pistachios, toasted
• 2-3 tablespoons extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 2 shallots, finely chopped
• 2 large cloves garlic, finely chopped
• 2 tablespoons flour
• 1/2 cup dry white wine or 1/2 cup additional stock
• 2 tablespoons fresh lemon juice or white balsamic vinegar
• A handful of grated Pecorino Romano cheese, plus more to pass at table

Description

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