Spring Pea and Asparagus Pasta

Bring a large pot of salted water to a boil; cook pasta shells 2 minutes less than package directs for al dente noodles. Drain noodles, reserving 2 cups of the pasta water, and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots, some salt and pepper, and cook until shallots are lightly golden, about 3 minutes.

Add asparagus, garlic and more salt to taste. Cook, stirring often, until asparagus is knife-tender, about 3 minutes. Add peas and cook another 2 minutes.

Add pasta to the skillet along with a scant cup of the reserved pasta water. Cook, stirring often, until pasta is well coated, about 2 minutes. Remove from heat; transfer pasta mixture to a large serving bowl.

Add cheese and butter; stir to coat (add more pasta water at this point if needed so that pasta is loose but not watery). Add lemon zest, lemon juice, herbs and sunflower seeds; stir to combine. Add more salt and pepper, if needed. Sprinkle with more cheese and a drizzle of olive oil just before serving.

Recipe adapted from Cookie + Kate.