Spring capellini

6-8 servings

1lb of capellini di angelo
2lbs of asparagus cut on the bias
2 cups of shelled green peas
3 shallots roughly chopped
1 cup of chicken or vegetable stock
2 Tbls of basil pesto
Parmigiano Reggiano (grated)
Parmigiano Reggiano shavings (for garnish)

Prep pasta water
In saute pan add 2Tbls of extra virgin olive oil and
saute the shallots until golden
Saute asparagus and brown in your saute pan
Meanwhile cook the pasta
To the asparagus add the pesto and broth and simmer for about 5-6 minutes to reduce the liquid.
Add the peas
Add your drained pasta to the saute pan
Season with salt and pepper and the grated cheese
Garnish the top of your pasta with the Parmigiano Reggiano