Pasta, Spring
2 tablespoons olive oil
2 tablespoons butter
1 large bunch scallions, including half of the greens, thinly sliced
2½ teaspoons grated lemon zest
1 tablespoon finely chopped thyme, sage, or tarragon
Salt and freshly milled pepper
2 pounds asparagus, tough ends removed
1 pound linguine
4 tablespoons pine nuts, toasted in a small skillet
3 tablespoons chopped parsley
2 tablespoons snipped chives, plus blossoms if available
Freshly grated Parmesan, optional
Peas or fava beans, if available
1) While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the scallions, lemon zest, thyme, and a few pinches salt and cook slowly, stirring occasionally. Should they come your way, stew a handful of peas or fava beans with the scallions as well.
2) Meanwhile, slice 3-inch tips off the asparagus, then slice the remaining stalks diagonally or make a roll cut.
3) When the water boils, salt it, add the asparagus, and cook until partialy tender, 3 to 4 minutes. Scoop it out, add it to the scallions, and continue cook-ing.
4) Cook the pasta, then add it to the pan with some of the water clinging to the strands.
5) Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, pepper to taste, and a few tablespoons cheese. Divide among pasta plates, grate a little cheese over each portion , and garnish with the chive blossoms.
This dish can be made with butter or olive oil or a mixture.