Spring Pea and Asparagus Pasta

Double recipe Use .5c olive oil Sub 2 onions for shallots, thinly sliced 1 head of garlic, minced 1tsp chili flakes 4c peas, cook frozen 1tbsp basil .5 tbsp oregano 1tbsp parsley Cook pasta first fully, save 2 cups of pasta water Sub butter and cheese: Blend one can of white beans and 1.5cups pasta water, add 2tbsp lemon juice Add lots of salt to taste at end

Used pecans instead of pine nuts and cilantro as the herb