Cook the Book: Garganelli with Spring Onions, Asparagus, and Peas

Ingredients

• 12  asparagus cut into 2-inch pieces
• 4 servings sugar snap peas sliced
• 1 tablespoon chives finely sliced
• 0.3 cup cup heavy whipping cream 
• 4 servings pepper black freshly ground
• 1  lemon zest finely grated
• 0.3 cup mint leaves chopped for garnish plus a little extra
• 1 teaspoon olive oil 
• 1 cup peas fresh sweet
• 0.7 cup pecorino cheese freshly grated
• 1 cup spring onion white green sliced ( and pale parts)
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Heat the olive oil and 1 tablespoon of butter in a large saute pan over medium heat.
2. Add the onions or leeks and cook for 10 to 15 minutes, until very soft.
3. Meanwhile, bring a large pot of generously salted to a boil for the pasta. Bring a large sauce pan of water to a boil, add the asparagus, and cook for 1 minute.
4. Add the sweet peas and cook for 30 seconds, then drain.
5. Add the asparagus and other vegetables to the onions, then stir in the cream. Set the pan aside while you cook the pasta.
6. Add the pasta to the boiling water and cook until al dente.
7. Drain and transfer to the pan with the onions.
8. Place the pan over high heat and cook, tossing, for 1 to 2 minutes, until the vegetables are hot.
9. Add the mint, chives, 1/2 cup of the cheese, the lemon zest, and the remaining 1 tablespoon of butter and toss well to combine. Season with salt and pepper.
10. Serve in warm bowls, garnished with more mint and the remaining grated cheese.