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Spaghettini with Charred Scallions and Peas
Ingredients
  • 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
Steps
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