Spring Asparagus, Pea & Mint Penne

When boiling, add the penne to the water and cook for 9-10 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Set aside. Meanwhile, heat 1 tablespoon butter in a large pan over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until soft and fragrant. Add the asparagus to the pan and cook, tossing, 2-3 more minutes, until bright green and crisp-tender. Season with salt and pepper.

Add the peas to the pan and cook for 1 more minute, until heated through. Add another 1 tablespoon butter, stock concentrate, a splash of pasta water, chopped mint, and a squeeze of lemon. Season with salt and pepper.

Add drained pasta to the pan and cook over medium heat, tossing for 1 minute. Stir in the Parmesan cheese and add a splash of remaining pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste.