Spring Pasta Primavera/Carbonara

 Loosely based off this recipe, but with some Boyd tweaks

https://www.feastingathome.com/spring-orecchiette-pasta-with-burrata/

• 16 oz shaped pasta (shells, twists, etc)
• 2 cups peas (fresh or frozen)
• 
  
• 1 bunch asparagus, chopped into bite sized pieces 
• 4 links sausage of choice-we like precooked chicken sausage 
• 1 onion- diced
• 4 garlic cloves, roughly chopped
• 12 oz mushrooms, quartered 
• cracked pepper
• 2 Eggs, whisked
• 1 1/2 cups grated parmesan, divided
• Zest & juice from 1 lemon
• 1 cup pasta water, reserved 
• 1/2  cup fresh chopped herbs- mint, basil, dill, or Italian Parsley or a blend.

INSTRUCTIONS

1. Preheat oven to 400 degrees: place sausage & asparagus on greased baking sheet. Bake for 15 minutes then remove from oven & slice sausage
2. Cook the Pasta: while oven is preheating, bring a large pot with 4 quarts water and 2 tablespoons salt to a boil. When water comes to a boil, add pasta and cook to al dente, about 7 minutes ( or see directions on package). During the last minute of cooking the pasta, add the peas to the boiling pasta, turn the heat up to high and quickly blanch for one minute. Drain the pasta and veggies (reserving 1 cups hot pasta water). Do not rinse. Return to the pot, turn heat off.
3. While the pasta is cooking, saute the mushrooms: In a skillet, heat 1 tablespoon oil over medium heat. Sauté the onion until tender and fragrant, 3-4 minutes. Add the mushrooms and garlic, and saute until golden and tender 7-8 minutes.  Add a pinch of  salt and pepper. Set pan aside.
4. Whisk two eggs in a small bowl, set aside.
5. Temper the Eggs. Once the pasta is drained and back in the pot,  gradually whisk in 3 tablespoons of the reserved hot pasta water, one tablespoon at a time into the eggs, to temper the eggs (to warm them up gently- so they don’t curdle). Then add lemon zest & juice. Stir well.
6. COMBINE: Pour tempered eggs mixture over the pasta and with a big wood spoon, gently stir to coat the pasta. Stir in 1 cup Parmesan cheese. Stir in the mushrooms mixture, sausage & asparagus, half of the fresh the herbs, cracked pepper,  adding more hot pasta water as needed to loosen the pasta,  and make it a  “saucy”.  You don’t want this dry. I usually add a cup. 
7. Season. Taste and adjust salt and pepper to your liking.
8. Plate & sprinkle with remaining herbs and Parmesan cheese