SPRING PASTA
PG tested
½ cup fresh or frozen peas
1 pound asparagus, ends snapped off, and shaved
12 ounces fettuccine or tagliatelle, preferably fresh
2 tablespoons unsalted butter
2 to 3 green onions, sliced
1 garlic clove, finely chopped
Salt
Freshly ground black pepper, divided Zest of 1 lemon, plus lemon wedges for serving
⅔ cup grated Parmesan, at room temperature, plus more for serving
2 tablespoons finely chopped mint, plus more for garnish
Bring a pot of salted water to a boil over medium-high heat.
If using frozen peas, place in a bowl of cold water to defrost. Use a vegetable peeler to shave the asparagus into thin ribbons.
Cook pasta in boiling water until al dente, 2 to 3 minutes. Reserve ½ cup of the pasta water before draining.
While pasta is cooking, heat butter in a large saute pan. Add asparagus, green onions and garlic, and cook over a medium heat for about 3 minutes. Add peas, tossing to combine. Season with salt and pepper. Add lemon zest and stir gently.
Add Parmesan to pan, along with about half of the reserved pasta water. You’re aiming for a thin, light sauce; add more water if necessary.
Add cooked pasta to vegetable mixture, and toss to coat. Add mint and toss again. Cook for about 2 minutes then remove from heat.
Spoon pasta and vegetables into warm bowls and serve with additional Parmesan, black pepper and lemon wedges.
Serve 2 to 3.