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Heat a large pot of water to a boil for pasta.
Heat a large skillet over medium to medium-high heat. Add EVOO. To the hot oil, add the asparagus, onions, garlic, peas, salt and pepper and cook 2-3 minutes. Add wine, evaporate. Add stock and reduce heat to low.
Salt water and cook pasta to 1 minute less than package directions. Reserve 1 cup starchy cooking water and drain pasta. Add pasta to vegetables. Remove from heat.