Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 large bunch scallions, chopped (2 cups)
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1 cup fresh shelled peas
8 ounces asparagus, trimmed and cut into 1-inch pieces
12 ounces spaghettini
4 ounces Pecorino Romano, grated (1 cup), plus more for serving
1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice
Preparation
Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.
