The perfect pasta salad for spring! Quickly blanch the vegetables in salted boiling water for 1 minute, then shock them in ice water for 1 minute. The vegetables will be crisp and keep their beautiful color.

1 teaspoon olive oil

2 tablespoons butter, divided

1 bunch green onions, chopped

1 pound asparagus, blanched and cut into 1-inch pieces

1 cup baby carrots, blanched and sliced

1 cup sugar snap peas, blanched and strings removed

1 cup frozen or fresh sweet peas, blanched

2 teaspoons lemon pepper

½ cup cream

1 pound bow-tie, cooked and drained

¼ cup fresh mint, chopped

¼ cup fresh chives, chopped

1 cup fresh Parmesan cheese, grated, divided

Zest of 1 lemon

Kosher salt and freshly ground black pepper

For garnish: Fresh mint leaves, fresh chives, and edible flowers 

Heat olive oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add onions, asparagus, carrots, sugar snap peas, sweet peas, and lemon pepper. Sauté vegetables for 5 to 6 minutes, stirring occasionally with a wooden spoon, scraping bottom of pan as you stir. Add cream and stir for a minute more. Lower heat and add cooked pasta, mint, chives, half of Parmesan cheese, lemon zest, and remaining 1 tablespoon of butter. Season with salt and pepper, and toss well to combine. Serve warm and garnish with remaining cheese, mint leaves, chives, and edible flowers. 

Yield: 4-6 servings