Ingredients

The following ingredients have 4 Servings
  • 12 ounces farro spaghetti
  • lemon spaghetti or thin spaghetti
  • 2 tablespoons olive oil
  • 4 spring onions or 2 leeks
  • both whites and light greens
  • very thinly sliced on bias or chopped
  • 1 bulb spring garlic or 2 large cloves
  • thinly sliced
  • 1/2 pound thin asparagus
  • thinly sliced on bias
  • 2 spring fennel or 1 small bulb
  • quartered and cored and thinly sliced
  • Salt and pepper
  • 1 cup fresh peas or fresh shelled fava beans
  • 1 escarole
  • chopped or 2 to 3 heads gem Romaine lettuce
  • 1 lemon
  • EVOO – Extra Virgin Olive Oil
  • for drizzling
  • A handful Pecorino cheese
  • to serve

Instruction

  • Bring a large pot of water to a boil for the pasta
  • Once boiling, add salt and pasta, and cook to al dente
  • While the pasta cooks, heat a large skillet over medium to medium-high heat with olive oil, 2 turns of pan
  • Add onions or leeks, garlic, asparagus and fennel, and sauté 3 minutes
  • Add peas or shelled fava to the vegetables and wilt in greens
  • Add lemon zest and juice then reduce heat to lowest setting
  • Reserve 1/2 mug of starchy pasta water then drain the pasta
  • Add pasta to skillet with sauce and vegetables and toss with reserved cooking water, a drizzle of EVOO and the Pecorino
  • Adjust seasoning and serve
  • MORE: Sicilian Lemon Spaghetti Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto Pasta alla Carbonara with Spring Onions and Lemon