Categories: Pasta

Ingredients

• Kosher salt
• 1 stick unsalted butter
• 8 oz. asparagus, woody ends trimmed, chopped
• 3/4 cup peas
• Handful of green beans, chopped
• 2 spring onions or garlic scapes, chopped
• 1 yellow onion, chopped
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1 lb. fresh linguine
• 1 cup freshly grated Parmesan
• Big handful of fresh basil leaves

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.

2. Meanwhile, add the pasta to the boiling cook and cook as directed. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the Parmesan and basil.

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