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This lemony pasta with peas, fava beans and asparagus from Maria Elia's "The Modern Vegetarian" remains brightly flavored and beautiful to look at even when edamame are substituted for the fava beans.

CAPRI LEMON PASTA WITH PEAS, FAVA BEANS AND ASPARAGUS

Start to finish: 20 minutes

Servings: 4

11âÑ4 cups heavy cream

Juice and zest of 2 lemons

1 bunch asparagus, ends trimmed, cut into 1-inch pieces

1 pound fresh fava beans, shelled (or 51âÑ2 ounces frozen fava beans or shelled edamame)

14-ounce package fresh pasta (linguine, tagliatelle or spaghetti)

1 pound fresh peas, shelled (or 51âÑ2 ounces frozen)

4 tablespoons mascarpone

1 cup grated Parmesan cheese

Small bunch fresh basil, leaves torn

Salt and ground black pepper, to taste

Bring a large pot of salted water to a boil.

Meanwhile, in a small saucepan over medium-low combine the cream and lemon zest. Bring to a boil then reduce the heat and simmer for 3 minutes.

Once the water has boiled, add the asparagus, fava beans, pasta and peas. Cook for 3 minutes, or until the pasta is al dente. Reserve 1âÑ4 cup of the pasta cooking water, then drain the pasta and produce.

Pour the warmed cream and lemon zest into the pasta cooking pot. Add the lemon juice, mascarpone and reserved pasta cooking water. Return to a boil, then add the pasta and vegetables.

Add the Parmesan, basil, salt and pepper. Toss well.

(Recipe from Maria Elia's "The Modern Vegetarian")

Nutrition information per serving (values are rounded to the nearest whole number): 1,347 calories; 454 calories from fat; 50 g fat (28 g saturated; 1 g trans fats); 152 mg cholesterol; 165 g carbohydrate; 64 g protein; 40 g fiber; 742 mg sodium.

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