There's a glorious couple of weeks late in every June where the Asparagus is still going, and the first shelling peas of the season are coming on. Pasta is all about timing - having your toppings almost ready when the pasta's done. Easier to do with fresh pasta because the cooking time is shorter, but practice makes perfect.
Ingredients (4 servings)
Pasta for four
1 lb asparagus, chopped on an angle to 2-3" lengths
1 quart shelling peas, shelled
1 cup finely shredded hard cheese (like parmesan or grana padano - GTFO with that fake stuff in the shaker) - plus a little more for garnish
Small handful of fresh chives, chopped medium
Small handful of sun dried tomatoes or roasted red peppers
Olive oil
Salt and pepper, to taste
Big bowl of ice water
Method:
Bring a big pot of well-salted water to a hard boil
Turn a big pan on to medium-low
Put your big bowl of ice water next to the pot
Drop your asparagus in the boiling water for 1 minute, then remove immediately to the ice water (this is called blanching), then strain out when cool
Add a dollop of olive oil to the boiling water, and drop your pasta in to boil
When your pasta is about 2 minutes away from being done, coat your hot pan with olive oil, and toss in the asparagus
When your pasta is almost done (still a little crunchy, but not too much), move it to your pan and turn up to medium-high
Scoop in 1/2 cup of starchy pasta water
Sprinkle your 1 cup of cheese over the top, and stir
Cook over medium-high heat, stirring frequently so it doesn't stick, and so your pasta gets coated
Once the sauce is almost at the consistency you want, add the peas and sun-dried tomatoes, and salt to taste
Portion out, sprinkle with chives, pepper, and chive flowers, and serve with the extra cheese for garnish
Wine Pairing:
Unoaked Ontario chardonnay - like this one from Vineland Estates
Lightly chilled Gamay - like this one from Cave Spring