Spaghettini with Charred Scallions and Peas

spaghettini with charred scallions and peas
Photo: Nico Schinco
Total Time:
20 mins

This quick and easy pasta dish highlights the bounty of spring produce with charred scallions, asparagus, and sweet green peas. Plus, rotating vegetarian meals into your dinner menus does your health—and the planet—a big favor.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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