Food & Cooking Recipes Ingredients Pasta and Grains Creamy Racchette Pasta with Asparagus and Peas 3.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 6 This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish. Ingredients ¼ cup pine nuts Coarse salt and freshly ground pepper 1 pound racchette (racket-shaped) pasta 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds 1 cup frozen peas, thawed 4 ounces creamy goat cheese, broken into pieces 1 tablespoon fresh lemon zest 2 tablespoons snipped fresh dill leaves Directions In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes. In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain. Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately. Rate it Print