Ingredients

2 tablespoons Partanna Extra Virgin Olive Oil

1 tablespoon Butter of Parma

1 small onion, chopped

2 cloves garlic, minced or sliced very thin

2 baby zucchini, sliced thin 

1 bunch thin asparagus, ends snapped and cut into thin circles

1 cup shelled English peas, or 1 1/2 cups sugar snap peas, sliced in half

1 cup fresh fava beans, shelled and peeled

2 tablespoons chopped chives

2 tablespoons Italian parsley, chopped

Pea tendrils,  radish or beet greens, or small arugula

Sea Salt and Pepper to taste

4 slices smoked salmon, slivered fine (if desired)

 1 pound Martelli Spaghetti or Spinosi Tagliolini (2 boxes)

1 cup  aged Parmigiano Reggiano, grated

Chive Oil for Drizzling

2-3 tablespoons Unico Extra Virgin Olive Oil

1 tablespoon chives, chopped very fine

Stir minced chives into olive oil, and let stand for an hour.

Bring a small pan of water to boil and add sugar snap or English peas and fava beans and blanch for 2 minutes. Drain and set aside. Heat a sauté pan with high sides over medium high heat and add Partanna and butter. When butter is melted, add onion and garlic and sauté for 8 minutes until soft but not browned. Then add zucchini, coat with oil and sauté a few minutes. Add asparagus, turn to coat and sauté a few minutes. Add blanched peas and favas, toss to combine, and season lightly with salt and pepper.  Turn off heat. Bring a large pot of well-salted water to a boil, and add pasta, Cook until just al dente; drain, reserving 1/2 cup of pasta water. Add pasta to sauté pan with vegetables, turn heat to low, stir, adding a little pasta water just to moisten vegetables.  Season again with sea salt and pepper. Then sprinkle on chives, parsley, pea tendrils or greens, and smoked salmon, if using. Divide among 4-6 pasta bowls and drizzle each with chive oil. Pass Parmigiano Reggiano at the table.

If pasta left over, this makes a great frittata the next day. See recipe. 

Stir minced chives into Unico Extra Virgin Olive Oil, and let stand for an hour.

Bring a small pan of water to boil and add sugar snap or English peas and fava beans and blanch for 2 minutes. Drain and set aside. Heat a sauté pan with high sides over medium high heat and add Monini Umbria and butter. When butter is melted, add onion and garlic and sauté for 5-8 minutes until soft but not browned. Then add zucchini, coat with oil and sauté a few minutes. Add asparagus, turn to coat and sauté a few minutes more. Add blanched peas and favas, toss to combine, and season lightly with salt and pepper.  Turn off heat. Bring a large pot of well-salted water to a boil, and add pasta, Cook until just al dente; drain, reserving 1/2 cup of pasta water. Add pasta to sauté pan with vegetables, turn heat to low, stir, adding a little pasta water just to moisten vegetables.  Season again with sea salt and pepper. Then sprinkle on chives, parsley, pea tendrils or greens, and smoked salmon, if using. Divide among 4-6 pasta bowls and drizzle each with chive oil. Pass Parmigiano Reggiano at the table.