Asparagus, Peas, and Basil ( Piselli con Asparagi e Basilico )

Ingredients

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Peas

  Green, frozen, unprepared

  1 package or 284g

• Asparagus

  Raw

  2 lb or 906g

• Salt

  Table

  ½ tsp or 3g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Butter

  Unsalted

  3 tbsp or 43g

Directions

1. Trim the heads off the asparagus and cut the stalks into 1-inch pieces.
2. In a 12-inch heavy skillet, cook the chopped shallots in butter over medium heat, stirring frequently, until just tender, about 4 minutes.
3. Stir in the asparagus, peas, salt, and 1/4 teaspoon pepper. Cover the skillet with foil and cook over medium heat until the vegetables are tender but still slightly al dente, about 8 minutes.
4. Stir in the basil and adjust salt to taste before serving.

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• Green Pasta