Name: Pasta Primavera with Crispy Onion Gremolata
Yield: 4 Servings
Ingredients: 3 spring onions, bulbs and stems separated, thinly sliced; ½ cup vegetable oil; Kosher salt; 3 tablespoons chopped fresh chives; 1 tablespoon plus 1 teaspoon finely grated lemon zest; 1 cup shelled fresh fava beans (from about 1 pound pods) or frozen fava beans, thawed; ½ bunch asparagus, sliced into ¼"-thick pieces; 12 ounces linguine; 2 garlic cloves, finely chopped; 6 ounces morel or crimini mushrooms, halved if large; 1 cup crème fraîche; 1 tablespoon fresh lemon juice; Freshly ground black pepper

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Alex Lau

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Recipe notes