This is a fresh and elegant spring dish that you can whip up in no time with the availability of fresh made pasta that can be found in most supermarkets these days.
One bunch green asparagus
8 ounce package fresh peas
Two 8-ounce packages of fresh mezzaluna pasta
2 Tablespoons olive oil
1 cup chopped white onions
1 Tablespoon minced garlic
3 Tablespoons butter
1 cup grated Pecorino Romano Cheese
Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus and discard. Cut the asparagus into 2-inch pieces. Cook the asparagus and peas for 3 minutes. Add the mezzaluna and cook for 3 minutes. Drain the pasta and vegetables and set aside.
While pasta and vegetables cook, zest the lemon. Heat the olive oil in a skillet over medium-high heat and sauté the onion and garlic until soft, 2 minutes. Add the butter, pasta, peas, asparagus and lemon zest and gently stir until butter is melted and pasta and vegetables are coated with sauce, about 2 minutes. Sprinkle with cheese and serve.