All our favorite textures in a fresh springtime pasta 🌱 using @eatbanza shells, asparagus, creme fraiche, lemon and dill, topped with toasted chili oil breadcrumbs. Recipe below! @eatbanza shells 1 Tbsp Butter 1/2 Tbsp Olive oil 2 cloves Garlic, minced 1 Shallot, minced 1/2 bunch Asparagus 1/4 cup Chicken stock 2 Tbsp Crème fraiche 1/3 cup Peas Dill Lemon juice and zest Parmesan Panko breadcrumbs + chili oil 1. Make chili oil breadcrumbs by lightly toasting panko over low heat and drizzling with chili oil. Gently stir consistently until breadcrumbs are evenly coated and turn golden. 2. Separately, salt and boil water and cook shells until al dente. 3. Over medium heat, melt butter and olive oil together. Add in shallots and garlic and sauté until fragrant. Add asparagus, chopped at an angle into 1” pieces. Toss to cook lightly, around 1 min. 4. Add in the rinsed cooked shells along with the chicken stock, stirring for 1 min to continue cooking noodles. Stir in creme fraiche, then add peas, dill, and a squeeze of lemon juice. Stir together, then top with shaved parm, and season to taste with salt and pepper. 5. Serve pasta with chili oil breadcrumbs over the top.