Method

Blanch the asparagus in salted water until just tender, about 5 minutes. Blanch the peas separately for about 1 minute.

In a heavy saucepan, gently sauté the shallots in the oil over medium-low heat until they begin to turn golden. Add the peas and asparagus, and cook for a few minutes.

Cook the pappardelle according to package directions, drain, and toss in the saucepan with the vegetables. Add the pine nuts, Parmesan, and parsley, and season with salt and pepper to taste. Serve immediately.

Serves: 4

Reprinted with permission from the French Women Don’t Get Fat Diet click for book review

more pasta recipes