Arugula & Parmesan Ravioli Primavera

Cook pasta according to package directions – be sure to salt your water.

While pasta is cooking, add 1-2 tablespoons of olive oil to a large skillet on medium heat.

Add shallots, garlic and red pepper flakes; cook for 2-3 minutes.

Add wine, peas, asparagus, and tomatoes and cook for approximately 5-7 minutes or until asparagus is tender but not mushy. You should have a light ‘sauce’ left in the pan with the vegetables; don’t panic if there isn’t much liquid as you can always add another splash (or two, but who’s counting) of wine and/or a bit of the pasta water.

Drain pasta, reserving some of the liquid to use if needed (see above); add pasta to skillet with the vegetables and sauce. Remove from heat and gently toss everything together.

Add lemon zest, a squeeze or two of lemon juice and herbs; toss to combine. Check seasonings and add salt and pepper to taste, if necessary.

Serve pasta topped with freshly grated parmesan and a drizzle of olive oil.

SMITH BITES NOTE: I season each layer with salt and pepper as I add things to the pan so that by the time I’m finished, I usually don’t have to add any additional seasoning. Adding the fresh herbs and zest at the end of the cooking time, brightens the dish and adds a freshness – and adding just a touch of olive oil brings the whole thing together.