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Gallery Spaghettini with Charred Scallions and Peas Credit: Nico Schinco Recipe Summary total: 20 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, divided 1 large bunch scallions, chopped (2 cups) Kosher salt and freshly ground pepper 2 cloves garlic, minced 1 cup fresh shelled peas 8 ounces asparagus, trimmed and cut into 1-inch pieces 12 ounces spaghettini 4 ounces Pecorino Romano, grated (1 cup), plus more for serving 1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice

Gallery Spaghettini with Charred Scallions and Peas Credit: Nico Schinco

Recipe Summary total: 20 mins Servings: 4

Spaghettini with Charred Scallions and Peas      Credit: Nico Schinco

Spaghettini with Charred Scallions and Peas

Credit: Nico Schinco

Spaghettini with Charred Scallions and Peas

Recipe Summary total: 20 mins Servings: 4

Recipe Summary

total: 20 mins

Servings: 4

total: 20 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, divided 1 large bunch scallions, chopped (2 cups) Kosher salt and freshly ground pepper 2 cloves garlic, minced 1 cup fresh shelled peas 8 ounces asparagus, trimmed and cut into 1-inch pieces 12 ounces spaghettini 4 ounces Pecorino Romano, grated (1 cup), plus more for serving 1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice

Directions

Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.

Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.

Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.

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All Reviews for Spaghettini with Charred Scallions and Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spaghettini with Charred Scallions and Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest