Asparagus zaatar pasta

Steps

1. Cook pasta according to package instructions and reserve 200ml of the pasta water.
2. Trim asparagus by cutting or snapping off the hard and woody ends.
3. Slice the asparagus in thin rounds leaving the top spear. Keep separate.
4. Heat oil in a pan, add the top parts of the asparagus, season with salt and pepper.
5. Stir-fry until a little browned but still green and crunchy. Transfer to a plate.
6. Add the shallot and sauté until translucent, add the garlic and the sliced asparagus. Fry for 1-2 minutes.
7. Add the cream, za’atar, 2 tablespoons of nooch, salt and pepper, stir well.
8. Simmer for a couple of minutes. Add lemon juice, peas and the rest of the nooch, stir.
9. Mix the sauce with the drained pasta, stir well.
10. Add a little pasta water at a time while stirring if needed to make it saucier.
11. Top with the asparagus, lemon zest, thyme, a little za’atar, and black pepper.