12 oz fava beans in pods
12 oz english peas in pods
Salt, to taste
8 oz asparagus, cut into 1 inch pieces
6oz snap peas, cut into 1/2 inch slices
8oz broccolini, cut into 1 inch pieces
4 tbsp unsalted butter
2 tbsp olive oil
2 cloves garlic, minced
3 oz pine nuts or slivered almonds
1 lb egg pasta like fettuccine or gemelli
6 oz creme fraiche
2 tsp lime zest and 1 tsp lime juice from 1 lemon
1/2 cup basil, packed
1/2 cup parsley, packed
Fresh grated Parmesan cheese
Fresh ground black pepper, to taste
Shuck beans and peas from pods, keeping beans and peas seperate. Bring a large pot of salted water to boil and prepare a ice bath. Cook each vegetable one at a time for about 1 minute until just only green and barely cooked. Set aside in the ice bath and drain on paper towels. Repeat until all veggies are cooked. Dump the water and re boil a pot of salted water.
Heat up the butter in a skillet, then add the olive oil, garlic and nuts on low heat. Cook until sizzling and just starting to brown and garlic is fragrant. Remove from heat and add vegetables to pan and toss.
When water is boiling add pasta and cook for 2 minutes less than package directions. Drain and reserve 1 cup of cooking liquid. Transfer pasta to the veggie pan and add in creme fraiche, lemon zest, lemon juice, basil and parsley. Set over high heat and cook, stirring and adjusting thickness of sauce with the reserved pasta water. Sauce should coat pasta.
Add in parmesan cheese and season to taste with salt and pepper. Serve with olive oil and extra black pepper and cheese.