Ingredients:
1 package (13 1/4-ounce) Whole-Grain Rotini or Fusilli Pasta
8 oz Asparagus, ends trimmed, cut into 1-inch pieces
1 bag (8-ounce) Stringless Snap Peas
1 tbsp Olive Oil
1 small Onion, chopped
1 Lemon
1/2 cup Freshly Grated Pecorino Romano Cheese
1/4 cup (loosely packed) Fresh Basil Leaves, thinly sliced
1/2 tsp Salt
1/4 tsp coarsely Ground Black Pepper
Directions:
Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Reserve 1/2 cup pasta cooking water; drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Reserve 1/2 cup pasta cooking water; drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
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