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Ingredients

• 1 teaspoon olive oil
• 2 tablespoons unsalted butter
• 1 heaping cup sliced spring onions or leeks (white and pale green parts)
• 12 slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces
• Sliced baby carrots, sugar snap peas, or other spring vegetables
• 1 cup fresh or frozen sweet peas
• 1/4 cup heavy cream
• 1 pound garganelli
• 1/4 cup chopped mint, plus a little extra for garnish
• 1 tablespoon finely sliced chives
• 2/3 cup freshly grated Parmigiano-Reggiano or pecorino romano
• Finely grated zest of 1 lemon
• Kosher salt and freshly ground black pepper

Description

Serious Eats