Spring Veggie Pasta With Chive Bread Crumbs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 cup breadcrumbs
• 1/4 cup minced chives
• 1 lemon, zest of
• 2 tablespoons parmesan cheese
• salt
• 1 lb fresh linguine
• salt
• 2 tablespoons extra virgin olive oil, plus extra to drizzle
• 2 garlic cloves, minced
• 1 bunch asparagus, chopped
• 1/2 lb fava beans, shelled and blanched (or sub lima beans, fresh or frozen)
• 1/2 lb english pea, blanched
• parmesan cheese, to taste
• 2 tablespoons butter

Recipe

• 1 place a saucepan over medium high heat and add the olive oil. toss in breadcrumbs and cook until golden brown, about 3 minutes, stirring constantly.
• 2 remove from heat and in a mixing bowl, stir in the chives, zest and cheese. season with salt and set aside.
• 3 bring a large pot of water to a boil and add a generous pinch of salt.
• 4 cook the pasta 1-2 minutes less than the package instructions suggest.
• 5 heat a large saute pan over medium high heat and add the olive oil. once hot, add the garlic and the asparagus and season with salt to taste.
• 6 add in the fava(or lima) beans and peas. add a ladle of pasta water to the pot along with the cooked pasta. toss to coat, and season again with salt, add some freshly grated parmesan, the butter and a drizzle of olive oil.
• 7 to[ with the chive bread crumbs and serve.
• 8 enjoy!