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Spring Pasta with Peas and Asparagus

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Ingredients

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 scallions, chopped
  • 3 1/2 cups shelled peas
  • 14 ounces asparagus, trimmed and cut
  • 2/3 cup hot water
  • 12 ounces bavette (or other long pasta)
  • 2/3 cup grated Parmesan cheese
  • salt and pepper

Details

Preparation

Step 1

Melt half the butter with the oil in a shallow pan. Add the scallions and cook for 3-5 minutes until soft and translucent.

Add the peas and asparagus, season with salt and pepper, stir in the hot water, and simmer for 25 minutes.

Meanwhile, cook the bavette/pasta in plenty of salted boiling water until al dente. Drain, tip into the pan with the vegetables, and mix. Stir in the remaining butter and Parmesan and serve immediately.

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