Pasta with Peas & Asparagus: Ready in under 30 minutes!

For the panko topping:

• 1 tbsp extra virgin olive oil
• 1/3 cup pistachios raw, roughly chopped
• 1/2 cup panko gluten-free if needed
• 3 cloves garlic crushed and sliced thin
• 1/2 tsp lemon zest

For the pasta:

• 8 ozs orecchiette pasta
• 1/4 cup extra virgin olive oil divided
• 1/2 lb asparagus trimmed and sliced into bite-sized pieces
• 3/4 cup peas shelled, fresh or frozen
• 2 tbsp lemon juice fresh
• 1/2 cup parmesan cheese freshly grated
• 1/3 cup basil roughly chopped

1. Heat a medium sized skillet over medium heat. Add the olive oil. Next, add the chopped pistachios and toast for about two to three minutes, until fragrant. Then add the panko and toast for another two minutes and then add the garlic and cook until fragrant, stirring often. Remove from the heat. Set aside in a small bowl and season with a pinch of salt and grate lemon zest on top.
2. Bring a large pot of salted water to a boil and cook your pasta according to package directions. I recommend cooking it slightly under to keep it al dente and because you will be adding it back to the skillet after.
3. Meanwhile, wipe out the skillet used to cook the panko topping and add 1 tbsp of olive oil. Add your chopped asparagus and peas and cook for about three to four minutes, until the asparagus is bright green and just cooked through. Remove the skillet from the heat.
4. Once the pasta is done cooking, drain it and reserve about 1/3 cup of pasta water. Add the pasta to the skillet with the veggies and add in the lemon juice, remaining olive oil and parmesan and return the skillet to the stove and turn the heat on low. Stir to combine everything and add some of the pasta water as needed to thin it out to your preference. I used about 2 to 3 tbsp.
5. Remove the pasta from the heat and divide into bowls. Top with basil and the panko pistachio topping. Season with flaky salt and fresh pepper, chili flakes, extra olive oil and parmesan if needed (it's always needed!).