INGREDIENTS

For the crispy shallots:
¼ cup Pompeian Smooth Extra Virgin Olive Oil
2 large shallots, thinly sliced
Kosher salt, as needed
For the pasta:
1 pound pasta of your choice
8 ounces sugar snap peas
1 pound fresh asparagus, trimmed and cut diagonally into 1 ½-inch pieces
2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
2 cloves garlic, minced
¼ cup heavy cream
1 teaspoon lemon zest and 1 tablespoon lemon juice (from one lemon)
½ cup freshly grated Parmesan cheese, divided

PREPARATION

To make the crispy shallots:
1. Set a large nonstick skillet over low heat and add the olive oil. Once the oil is warm, add the shallots and cook, stirring often, until golden brown and crispy, about 15 to 20 minutes.
2. Using tongs, transfer shallots to a plate lined with paper towels to drain. Sprinkle with salt and allow to cool.

To make the pasta:
1. Bring a large pot of salted water to a boil. Add the pasta and cook following package directions, adding snap peas and asparagus the last 5 minutes. Drain, reserving ¼ cup of the pasta water.
2. Remove all but about 1 tablespoon oil from the large non-stick skillet (used to cook the shallots), then set over medium heat. Add the garlic and cook until just fragrant, about 1 minute. Add the pasta, snap peas, asparagus and reserved pasta water and toss to combine. Lower the heat, then stir in the cream, lemon zest, lemon juice and half of the Parmesan cheese.
3.Transfer to a serving bowl and garnish with remaining Parmesan and crispy shallots.

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