Spring Pasta with Asparagus, Peas, Mushrooms, and Lemon

Pasta is my favourite food, and anytime I get to make it with fresh, seasonal ingredients, I'm so happy. This combines classic flavours and a hint of lemon to cut through the rich cream and white wine sauce. Enjoy!

Ingredients

• 1 lb. your favourite pasta, fresh or dried
• 1 tbsp. olive oil
• 2 leeks, white and light green parts only, chopped
• 2 cloves of garlic, diced
• 4 sprigs of fresh thyme
• ½ lb. mixed mushrooms (I like shiitake, cremini and oyster)
• ½ lb. asparagus, woody stalks removed and cut in half
• ¼ lb. fresh garden peas, or snow peas, ends trimmed
• A pinch of red pepper flakes (optional)
• ⅓ C. dry white wine
• salt and pepper
• 1.5 C. heavy cream
• ¾ C. parmesan cheese
• 1 tbsp. lemon zest
• 2 tbsp. fresh chopped parsley

Directions

Heat a pot of salted, boiling water over the stove. Add pasta and cook according to package directions.

In a large frying pan or cast iron skillet, heat the olive oil and add shallots, garlic and thyme. Cook until starting to soften, 2-3 minutes.

Add the mushrooms and cook until soft, 6-8 minutes. Add the asparagus, peas, and red pepper flakes (if using) and cook for another minute.

Add the white wine, and let it reduce until there's 1-2 tbsp. left in the bottom of the pan.

Once the wine has reduced, add the cream, parmesan cheese, and lemon zest. Heat through and simmer for 5-10 minutes as the sauce thickens. Add your salt and pepper to taste at this point (tons of black pepper goes great with this dish!)

Add your cooked pasta, and mix well. Serve in a pasta bowl, and garnish with parsley and some additional lemon zest.