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Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Ingredients
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Coarse salt and ground pepper
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12 ounces penne rigate (ridged)
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1 pound asparagus, trimmed, cut into 1-inch lengths
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1 pound peeled and deveined frozen shrimp, thawed
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8 ounces snow peas, trimmed and halved on the diagonal
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3 tablespoons olive oil (preferably extra-virgin)
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2 tablespoons fresh lemon juice
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2 garlic cloves, minced
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1 cup crumbled feta (4 ounces)
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¼ cup thinly sliced fresh mint leaves
Directions
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In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
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To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.
Cook's Notes
Before cooking the penne, double-check the package instructions to help you determine when to add in the rest of the ingredients.