Spring Green Pasta

½ lb asparagus, sliced on the bias 
½ cup brussels sprouts, shaved 
⅓ cup frozen peas, thawed 
½ cup diced scallions 
1 small onion or shallot, minced 
3 cloves garlic, minced 
1 Tbsp lemon juice 
½ tsp lemon zest 
2 Tbsp parsley, minced 
2 Tbsp white wine, vinegar or stock 
2 Tbsp butter 
2 Tbsp oil 
½ cup heavy cream 
¼ cup parmesan 
½ box pasta 

Bring 3 quarts of water to boil in a medium saucepan. 

In a medium skillet, heat oil and 1 Tbsp butter over medium heat. Add shallot and sauté until soft. Add 
garlic and cook for additional 1 to 2 minutes. Add asparagus and brussels sprouts, cover and let cook 
until tender, about 5 minutes. 

Remove lid, letting some steam evaporate. Mix in peas. Add wine, scallions, lemon juice and lemon zest. 
Reduce heat to low. Pour in cream. Top with parsley and other fresh herbs. Mix together and heat 
through. Cook pasta according to package instructions. When pasta is finished cooking, toss with 1 Tbsp butter and a sprinkle of salt. 

Remove from heat and toss pasta in sauce. Top with grated parmesan and additional parsley if desired.