Fresh Sweet pea and asparagus pasta

Serves 4

500 GRAMS FRESH TAGLIATELLE

4 TBSP OLIVE OIL

3 SCALLIONS, THINLY SLICED

SALT AND PEPPER

12 SPEARS FRESH ASPARAGUS , TRIMMED, CUT INTO 1 INCH PEICES

175 GRAMS FRESH (OR FROZEN) SWEET PEAS

2-3 SPRIGS OF FRESH TARRAGON LEAVES

ZEST AND JUICE OF 2 LEMONS

85-100 GRAMS GRATED PARMIGIANO

4 TBSP UNSALTED BUTTER (OPTIONAL)

  • IN A LARGE SKILLET, HEAT THE OLIVE OIL WITH THE SCALLIONS OVER LOW HEAT. SEASON WITH SALT AND PEPPER ANd COOK FOR 2-3 MINUTES

  • TUMBLE IN THE ASPARAGUS, SAUTE FOR 8-10 MINUTES MORE‌

  • ADD IN THE PEAS, TARRAGON, LEMON ZEST AND JUICE. TOSS‌ ‌

  • COOK THE FRESH PASTA IN A LARGE POT OF WELL SALTED WATER -FRESH PASTA SHOULD TAKE APPROXIMATEL Y 4 -5 MINUTES‌

  • DRAG THE PASTA FROM THE WATER DIRECTLY INTO THE SKILLET, ALONG WITH A LITTLE OF THE PASTA WATER‌

  • REMOVE THE SKILLET FROM THE HEAT AND ADD IN THE PARMIGIANO AND BUTTER (IF USING)‌

  • TOSS TO COMBINE, ADD A BIT MORE PASTA WATER IF NEEDED TO LOOSEN. THE SAUCE SHOULD BE LIGHT AND SILKY‌ ‌

  • GARNISH WITH ADDITIONAL PARMIGIANO AND A SPRITZ OF FRESH LEMON JUICE‌ ‌