Casarecce Pasta with Asparagus and Peas

Trim the bottom ends off the asparagus and lay them on the prepared baking sheet. Drizzle the asparagus with 1 Tablespoon of the olive oil, then toss them to coat in the oil completely. Sprinkle asparagus with kosher salt.

Roast the asparagus in preheated oven for 15-20 minutes until tender and lightly browned. Cut roasted asparagus into 1-2 inch pieces and set aside. 

While the asparagus is roasting, cook the pasta in boiling salted water, according to package instructions. Drain all but 1/2 cup of the pasta cooking liquid. Reserve and set aside.

In a large skillet, heat the remaining 2 Tablespoons of olive oil over medium heat. Add garlic and cook, while stirring for 30-60 seconds until fragrant and lightly browned.

Add in the peas, chopped roasted asparagus, reserved pasta water and cooked casarecce and toss to combine. Cook for 1-2 minutes until heated through. 

Remove the pasta off of the heat and stir in the cheese. Serve pasta with extra cheese grated on top, if desired.