Spaghetti with Agretti, Asparagus and Lemon

This recipe includes some if my favorite, fleeting spring produce. Agretti have a very short season which is ending all too soon, so make sure you take advantage of them while you can still find them at the market. (For my state-side readers: agretti are a hard find outside of the Mediterranean, though you might be able to find it at a well-stocked farmers market or a local CSA. If you can’t find it don’t despair, this pasta is still delicious if you omit the agretti and just add some extra asparagus.)

Spaghetti with asparagus, agretti and lemon

• 14 oz (400 g) asparagus

• 1 1/3 cup (7 oz 200 g) frozen peas

• 14 oz (400 g) agretti

• 14 oz (400 g) spaghetti

• freshly squeezed lemon juice

• freshly grated lemon zest

• extra virgin olive oil

• salt and pepper to taste

For 4 servings

Wash and dry the asparagus, discarding the hard ends. Cut off the tender tips and set them aside, chop the rest of the asparagus stalk into small rounds. Cook the chopped asparagus rounds in simmering, salted water for about 5 minutes, then add the tips and the peas and continue to simmer for another 2 minutes. Remove the asparagus and peas from the water with a slotted spoon, transfer to an ice bath, then drain. Set aside the asparagus tips and a handful of peas for garnish, then blend the remaining asparagus-pea mixture into a smooth paste. Add a teaspoon of lemon juice, a teaspoon of lemon zest, a tablespoon of olive oil and salt and pepper to taste. Blend again until smooth.

Meanwhile, clean the agretti, chopping of the roots and washing thoroughly. Boil the agretti in the asparagus water (after removing the asparagus and peas), for about 4 minutes, then drain. Pat dry and lightly dress the agretti with olive oil, lemon juice and salt and pepper to taste; set aside.

Cook the pasta in boiling, salted water (following package instructions) until al dente, and reserve a small cupful of the cooking water. Drain the pasta and toss with the agretti and a spoonful of olive oil, then dress with the asparagus and pea purée, adding a tablespoon or so of the cooking water if needed to smooth the texture. Garnish with the reserved asparagus tips, peas and a bit of lemon zest and serve warm.