Pasta:

• 8 ounces pasta (I use Barilla protein+ pasta - any pasta type works)
• 1/2 cup reserved pasta water

Asparagus Pesto:

• 1 pound asparagus, woody ends discarded
• 10 large basil leaves
• 3 garlic cloves, peeled
• 2 tablespoons pine nuts
• 1/2 cup parmesan cheese, finely grated
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons lemon juice
• 1 tablespoon reserved asparagus water
• zest of one lemon
• 3 tablespoons extra-virgin olive oil

Minty Sugar Snap Peas:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1/2-pound (about 2 cups) sugar snap peas, sliced
• 1/2 cup spring onions
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon fine sea salt
• 1/4-1/2 teaspoon red pepper flakes
• 2 tablespoons fresh mint, chiffonade cut

Garnish (optional):

• Parmesan Cheese
• Chopped Mint + Basil
• Pine Nuts
• Lemon Wedge