1. Cook pasta as directed on package. Drain well.
2. Meanwhile, heat oil in large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add stock and wine. Bring to boil; cook 5 minutes or until reduced by half. Add peas and asparagus; cook 3 minutes or until asparagus is tender-crisp. Stir in butter, crème fraîche, herbs and red pepper. Reduce heat to low; simmer 3 minutes.
3. Stir in pasta and ricotta salata; toss to coat well. Season with sea salt and pepper.
Test Kitchen Tip: Ricotta salata is available in the specialty cheese section of some supermarkets, specialty foods stores and Italian markets. Substitute feta cheese, if unavailable.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.