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A celebration that winter is over and spring has arrived. Make this sauce while the pasta is cooking. Reserve some of the salted pasta-cooking water to toss with the sauce at the end.
3 T. olive oil
1/2 yellow onion, sliced thinly
2 stalks green garlic, cut in half lengthwise and sliced thinly
10-12 stalks asparagus, sliced thinly at an angle
2 big handfuls sugar snap peas, de-stringed and cut in thirds
zest and juice of 1 Meyer lemon
2 T. butter
cooked pasta of your choice (I like angel hair, because it cooks so quickly)
1/4 cup reserved pasta water
asiago, Parmesan, or romano cheese
Sauté the onion in the olive oil until it's beginning to soften, about 4-5 minutes then add the green garlic and cook for another minute or two. Add the asparagus and cook for two minutes, then add the snap peas and lemon zest. Season slightly with salt (remember that you're adding some salty pasta water at the end), and cook, stirring frequently, until the peas are just barely beginning to soften - you want them slightly crunchy, but not raw. Add the butter and lemon juice to the pan, then toss with the hot pasta and reserved pasta water. Check for seasoning. Serve with cheese, if you like, and plenty of freshly ground pepper. Serves 2.
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