Spring Pasta with Chive Breadcrumbs

By Brie

You can make this light and fun dish with any seasonal vegetables. Stop by your local farmer's market today and make it for dinner tonight.

Ingredients

• For the Chive Breadcrumbs:
• 1 tablespoon Olive oil
• 1 cup Breadcrumbs
• 1/4 cup Minced chives
• 2 tablespoon Parmesan cheese
• Zest of 1 lemon
• For the Spring Pasta:
• 2 tablespoon Olive oil plus extra to drizzle
• 2 Gloves garlic (minced)
• 1/2 pound English peas (blanched)
• 1/2 pound Fava beans (shelled and blanched)
• 1 pound Fresh linguini pasta
• Salt to taste
• 1 Bunch Asparagus (chopped)
• 2 tablespoon Butter
• Parmesan cheese to taste

Preparation

Step 1

For the Chive Breadcrumb Mixture:

Heat a medium skillet over medium heat and add the olive oil.

Toss in the breadcrumbs and cook until golden brown, about 3 minutes, stirring constantly. Remove from the heat and in a mixing bowl stir in the chives, zest, and the cheese. Season with salt and set aside.

For the Spring Pasta:

Bring a large pot of water to a boil and add a generous pinch if salt. Cook the pasta one or two minutes less than the package instructions suggest.

Heat a large sauté pan over medium high heat and add the olive oil. Once hot, add the garlic and the asparagus and season with salt.

Add in the fava beans and peas. Add a ladle of pasta water to the pot along with the cooked pasta. Toss to coat and season again with salt, add some freshly grated Parmesan, butter and a drizzle of olive oil. Sprinkle with the breadcrumb mixture and serve.