Herb Green Bean & Pea Pasta

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings Spring.

12 ozs. of uncooked spaghetti pasta
1 ½ tablespoons extra virgin olive oil
2 tablespoons chopped shallots
2 cloves garlic
1 lb. fresh green beans, cut into 1 to 2 inch size
1 lb. fresh green peas
2 teaspoons chopped tarragon
2 teaspoons chopped thyme
1 tablespoon chopped flat leaf parsley
1 ⅓ cup vegetable stock
salt to taste
¼ to ½ teaspoon red pepper flakes
shredded parmesan cheese
Fresh lemon

View the full recipe at The Whole Serving →