Creamy Asparagus Pasta With Peas and Mint

• 1 teaspoon
  salt , more as needed
• 1 lb
  pasta , short pasta, such as campanelle
• 1 lb
  asparagus , trimmed, about 1 bunch
• 2 tablespoon
  unsalted butter
• 0.75 cup
  frozen green peas , no need to thaw
• 4
  scallion , white and green parts thinly sliced
• 0.25 teaspoon
  red-pepper flakes
• 2
  garlic , cloves, finely chopped
• 0.5 teaspoon
  black pepper , freshly ground
• 0.75 cup
  heavy cream
• 0.75 cup
  parmesan , grated, more for serving
• 1
  lemon , zested and halved
• 0.5 cup
  fresh mint , chopped, for serving (or use parsley, basil or dill)
• extra-virgin olive oil , for drizzling

1. 1

   Bring a large pot of salted water to a boil over medium-high heat.

2. 2

   Cook pasta until al dente according to package directions.

3. 3

   As the pasta boils, slice asparagus stems into 1/4-inch-thick pieces, leaving the tips whole.

4. 4

   Melt butter in a large skillet over medium-high heat.

5. 5

   Add asparagus, peas, scallions and red-pepper flakes; cook until vegetables are bright green and just tender.

   ⏱ 4 min
6. 6

   Stir in garlic and cook 1 minute more.

   ⏱ 1 min
7. 7

   Season vegetables with salt and 1/4 teaspoon black pepper; pour mixture into a large serving bowl.

8. 8

   In the same skillet, add the heavy cream, 1/2 cup grated Parmesan and 1/4 teaspoon pepper; simmer until reduced and thick.

   ⏱ 3 min
9. 9

   Return vegetables to the skillet and toss with the sauce to reheat.

10. 10

    When the pasta is done, reserve 1/2 cup pasta water, then drain well.

11. 11

    Put the hot pasta in the same bowl used for the vegetables and toss with the remaining 1/4 cup grated Parmesan, lemon zest and mint.

12. 12

    Add the vegetable-cream mixture and the juice of half a lemon, and toss well.

13. 13

    If the mixture looks thick, add a little reserved pasta water to loosen it so it is saucy.

14. 14

    Taste and season generously with salt, pepper and more lemon juice as needed.

15. 15

    Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.

By Melissa Clark