Pâtes aux légumes printaniers

03 — Method

1. Prep the vegetables, starting with the asparagus: snap off the tough ends (3 cm / 1 in) and peel the bottom 5 cm (2 in) if thick. Cut the stalks into 3 cm (1 in) pieces, keeping the tips whole.
2. String and trim the snow peas. Cut the zucchini into 5 mm (¼ in) half-moons, skin on. Thinly slice the 3 garlic cloves (germ removed). Slice the spring onion, keeping the green for the end.
3. Bring a large pot of salted water to a rolling boil. Blanch the fava beans for 2 minutes, then cool in ice water and slip off their tough skins.
4. Heat 3 tbsp of extra-virgin olive oil and 15 g of butter in the large sauté pan over medium heat. Soften the white part of the spring onion and the garlic for 2 minutes without browning.
5. Add the asparagus stalks and zucchini and sauté over high heat for 4 minutes until lightly golden. Add the asparagus tips, snow peas and peas and cook 3 more minutes.
6. Meanwhile, cook the fresh tagliatelle in the boiling salted water for just 3 minutes. Be sure to save 200 ml (¾ cup) of the starchy cooking water before draining.
7. Add the peeled fava beans just to warm through. Season generously and add the grated lemon zest.
8. Add the drained tagliatelle to the pan with 100 ml (½ cup) of cooking water and the rest of the butter and toss for 1 minute. Off the heat, add Parmesan and chopped basil and mint. Serve right away.