Pasta with Peas, Spring Onions and Lemon Zest

This is a light spring pasta dish.

Finely slice 1-2 spring onions (white and green parts) to make 2 C.  

Wash and chop cilantro to make 1/2 C.  

Use a mandolin or vegetable peeler to shave 3 spears of asparagus into curls.  Cut them in half.

Put everything into a bowl with the juice and zest of 1 lemon and 3 T. olive.  Sprinkle generously with salt.

Boil salted water for pasta.  Shell English peas to make 1 C. or more.

Cook 12 oz. pasta of any type until just tender, then add the peas and cook for another minute.

Remove 1/2 C. of the cooking water and add to the bowl with the other vegetables.

Drain and rinse the peas and pasta and toss with the vegetables.  Sprinkle generously with parmesan or dry jack cheese and ground black pepper.

Wash and spin dry 4 C. of arugula and serve it with the pasta.

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