This light, simple spring pasta features seasonal vegetables like fresh asparagus, snap peas, and sunflower greens, all tossed with spaghetti. It's a delightful vegetarian dish perfect for springtime enjoyment.
1: Melt your butter in a large pan, then add shallots allow them to cook for 3-4 minutes over medium heat stirring often.
2: Bring your pasta water to a boil, add a generous amount of salt to the water then drop your pasta and cook as directed.
3: While the pasta cooks, add 1 cup of pasta water into the shallots then add the asparagus and snap peas, salt and pepper.
4: When the pasta is almost cooked add 1 more cup of pasta water to the pan and then drain your pasta and add it in with the vegetables with the peas stirring constantly to allow the pasta to finish cooking in the pan, absorb the water and flavors for 1-2 minutes. Then turn the heat off and allow it to sit for 2-3 minutes off heat.
5: Using a meat fork twirl the pasta, plate it with the vegetables, drizzle with olive oil and top with romano cheese and sunflower sprouts.
