All spring everything
"spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.3 tablespoons chopped fresh chives1 cup shelled fresh fava beans or frozen fava beans, thawed6 ounces morel or crimini mushrooms, halved if largeCook spring onion bulbs and oil in a small saucepan over medium heat, swirling pan occasionally, until bulbs are golden brown, about 3 minutes.
Return water in pot to a boil and cook asparagus until tender, about 1 minute. Transfer to colander in ice water with slotted spoon. Drain and add to fava beans. Return water in pot to a boil and cook pasta, stirring occasionally, until very al dente . Drain pasta, reserving 1½ cups pasta cooking liquid.
Meanwhile, heat reserved onion oil in a large skillet over medium-high. Add spring onion stems, garlic, and mushrooms; season with salt. Cook, stirring often, until vegetables are tender and beginning to take on some color, about 4 minutes. Stir in crème fraîche, ½ cup pasta cooking liquid, and remaining 1 tsp. lemon zest and bring to a simmer.
Add pasta and ½ cup pasta cooking liquid and cook, tossing often and adding more pasta cooking liquid as needed to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Add fava beans, asparagus, and lemon juice and toss to combine; season with salt and pepper.
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