Spring Onion Pasta with Peas, Herbs, and Pecorino
A bright, silky pasta that tastes like the earliest days of spring.
This pasta celebrates simple ingredients in the way Alison Roman often does. Soft sautéed spring onions melt into olive oil and create a naturally sweet, delicate sauce. Fresh peas, lemon, and herbs make it lively, while pecorino adds a subtle saltiness. It comes together quickly and feels light, fresh, and easy. This is the kind of pasta you want to eat outside with a glass of white wine.
Ingredients
• 12 ounces spaghetti or linguine
• 3 tablespoons olive oil
• 4 spring onions, thinly sliced
• 2 garlic cloves, minced
• 1 cup fresh or frozen peas
• ½ cup reserved pasta water
• ½ cup grated pecorino cheese
• 2 tablespoons lemon juice
• ¼ cup chopped basil or parsley
• Salt and black pepper
Instructions
Cook pasta in salted water until al dente. Reserve ½ cup pasta water.
In a skillet, warm olive oil over medium heat. Add spring onions and cook until soft and fragrant, about 5 minutes.
Add garlic and cook 1 minute. Stir in peas and a splash of pasta water.
Add the cooked pasta to the skillet and toss. Add more pasta water as needed to create a glossy sauce.
Stir in pecorino, lemon juice, herbs, salt, and pepper.
Serve with extra pecorino and herbs.
