Spring Asparagus and Pea Penne

I had all these ingredients and put them all together to make for my husband. I made it on a Friday night during lent and it was also the first day of spring, yet when you looked outside--it was snowing!

Ingredients

Asparagus
1 cup of peas
Penne pasta
1 shallot, chopped
1/4 cup of parmesan cheese
1/4 cup of ricotta cheese
1/4 cup of stock concentrate
2 cloves of garlic, chopped
2 Tablespoons of butter

Directions

1. Boil penne in a pot for about 10 minutes, so that is al dente
2.  In a large pan heat 1 tablespoon of butter, then add the shallot and garlic and cook until soft
3. Add the asparagus to the pan and cook for about 5 minutes
4. Add the peas to the pan and cook for 1 minute
5. Add another tablespoon of butter and the stock concentrate to the pan and mix well
6. Drain the pasta, but save a 1/2 cup of the water and add it to the pan
7. Add the pasta to the pan, along with the parmesan cheese and mix well
8. Serve the pasta mixture on a plate, topped with ricotta cheese