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.

Serves 4

Ingredients:
One bunch green asparagus
8 ounce  package fresh peas
Two 8-ounce packages of fresh mezzaluna pasta
1 Lemon
2 Tablespoons olive oil
1 cup chopped white onions
1 Tablespoon  minced garlic
3 Tablespoons butter
1 cup grated Pecorino Romano Cheese

Directions:
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.