Why This Recipe Works

We wanted an elegant plate of fresh comfort food that was perfect for spring, and we wanted to get it on the table fast. Preparing our ingredients was easy. We started by cutting up cherry tomatoes, marinated artichokes, and asparagus and tossing them in a vibrant, potent mix of garlic, salt, lemon, and Parmesan. Once the pasta was cooked and drained, we softened sliced shallot with a pinch of red pepper flakes in a generous glug of fruity, peppery extra-virgin olive oil and then tossed our pasta and marinated vegetables in the skillet. We cooked them just long enough to heat them through but still keep them fresh and vibrant. Stirring in a bit of starchy pasta cooking water during this last step made our pasta primavera creamy and cohesive.

Before You Begin

Look for asparagus spears that are roughly ¼ inch thick. We recommended using a rasp-style grater to zest the lemon; you can also use it to mince the garlic. You can substitute 6 ounces (2½ cups) of farfalle for the orecchiette. There's no need to thaw the peas.

Instructions

Combine tomatoes, asparagus, artichokes, Parmesan, lemon zest and juice, garlic, and ¼ teaspoon salt in bowl; set aside.

Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to saucepan.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot, pepper, pepper flakes, and remaining ¼ teaspoon salt and cook until shallot is just softened, about 2 minutes. Stir in peas, tomato mixture, pasta, and reserved cooking water and cook, stirring constantly, until hot throughout and sauce is thickened, about 2 minutes. Sprinkle with mint and serve, passing extra Parmesan separately.