Creamy Racchette Pasta with Asparagus and Peas
In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.Advertisement
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.