Pasta Primavera

Bring medium saucepan of salted water to a boil for pasta. Heat 1 tsp olive oil in large nonstick skillet over medium heat. Add asparagus and a pinch of salt and pepper and cook until tender, 4 to 5 minutes. Transfer to plate. Wipe skillet clean and set aside for step 4.

Add pasta to boiling water. Cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and rinse under cool water to stop cooking process.

Stir together just half the garlic, lemon zest, just 1 tbsp lemon juice, pistachios, basil, capers, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl.

Heat 1 tbsp olive oil in same skillet over medium heat. Add remaining garlic and cook until fragrant, 2 to 3 minutes. Add reserved pasta water, herb garlic cheese, and a pinch of salt and pepper and whisk until smooth. Add pasta to sauce and stir to coat.

Divide pasta primavera between bowls. Top with asparagus and pistachio relish. Bon appétit!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.