Spring Green Pasta

Posted by Alayne Gardner-Carimi on

You can use in-season alliums such as green garlic, ramps, and spring onions, but this pasta is excellent with any mix of onions you can find. It’s a match made in heaven with a healthy drizzle of vomFASS Gran Cru de la Luna Extra Virgin Olive Oil, made from organic Sicilian olives.

Ingredients (serves 4-6)
1 lb short pasta, such as rigatoni, shells, or lumache
2 Tbs vomFASS Gran Cru de La Luna Extra Virgin Olive Oil, plus more for finishing
4 cups mixed alliums,
 thinly sliced; such as spring onions, shallots, green garlic, yellow onions, ramps, scallions, or leeks
3 cloves garlic
1 cup frozen peas
½ cup grated parmesan, plus more for serving
Zest of 1 lemon
¼ cup torn mint leaves

Bring a large pot of water to a boil. 
Season generously with salt, add pasta, and cook until just al dente. 
Reserve 1 cup pasta water and drain.
Meanwhile, heat 2 Tbs olive oil in a large skillet or dutch oven over medium heat. 
Add the mixed alliums and garlic, season with salt and cracked black pepper, and cook, stirring occasionally, until the alliums are mostly tender and just starting to get golden in spots, about 5-8 minutes. 
Add peas and cook until just warmed through and bright green, about 2 minutes.
Add pasta, ½ cup parmesan, and ½ cup pasta water to the skillet with the peas and onions and cook, stirring constantly, until everything is well-combined and saucy, adding more pasta water if needed. 
Taste and adjust seasonings.
Plate the pasta and top it with lemon zest, more parmesan grated over top, flaky salt, cracked black pepper, and mint leaves. 
Finish it with another drizzle of olive oil and enjoy!

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