Lemon and Chives Spaghetti with Farmers Market Veggies

By tammy1365

Ingredients

• Salt
• 1 1 1 pound egg tagliatelle, such as Delverde brand or other thin, wide pasta or egg pasta (or whole wheat pasta)
• 1/2 1/2 1/2 pound thin asparagus, trimmed of tough ends
• 1/4 to 1/3 1/4 to 1/3 1/3 pound of thin green beans, a couple of handfuls
• 1 1 1 cup frozen green peas
• 1 1 1 tablespoon EVOO Extra Virgin Olive Oil
• 3 3 3 tablespoons sweet butter
• 1/2 1/2 1/2 cup finely chopped chives
• 2 2 2 cloves garlic, finely minced or grated
• 1/2 1/2 1/2 cup dry white wine
• 1 1 1 tablespoon Dijon mustard
• 2 2 2 Meyer lemons or 2 ripe organic lemons
• to to Parmigiano-Reggiano cheese to taste, plus some to pass at table
• Pepper
• 2 2 2 cups mache or other baby lettuce (i.e. kale, spinach)
• Add: legumes for complete protein

Details

Servings 4
Adapted from google.com

Preparation

Step 1

Bring a large pot of water to a boil for pasta. Cook pasta to al dente according to package, about 7-8 minutes. Slice asparagus in 1-inch pieces on an angle. Cut beans into thirds, also on an angle. Midway through cooking the pasta, add asparagus and beans to water so they cook 3-4 minutes in boiling water with the pasta. Add peas to the pot 1 minute before draining. Reserve about 1/2 cup starchy cooking water just before you drain the pasta.