Spring Pasta with Peas and Asparagus

By tulawdog

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

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.