Spring Pasta with Asparagus, Peas, & Cheese

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