Pipe Rigate with Spring Vegetables, Parmesan and Lemon

Serves 6

6 green onions

Stonemill Essentials Iodized Salt (for pasta water)
2 tablespoons Countryside Creamery unsalted butter
2 tablespoons Carloni Olive Oil, plus more for serving
1/2 pound Americas Fresh Asparagus, bottom 1 1/2 inches trimmed and discarded; remaining cut into 1 1/2-inch pieces
6 oz sugar snap peas, trimmed and sliced into 1/8-inch pieces
2 cloves garlic, minced
3/4 teaspoon Stonemill Essentials ground sea salt
1/2 teaspoon Stonemill Essentials ground pepper
1/4 cup white wine (I can specify a Chardonnay from the product list if desired)
1 lb Priano Pipe Rigate pasta
3/4 cup Garden Fresh frozen peas
1/2 cup Countryside Creamery Heavy Whipping Cream
1 1/2 teaspoons lemon zest
1/2 cup Priano Parmesan Cheese, grated, plus more for serving
1 tablespoon fresh lemon juice
1/3 cup walnuts, toasted and roughly choppedThinly slice the white and light green parts of green onions. Thinly slice dark green tops on the diagonal and reserve for garnish. Heat a large pot of heavy salted-water until boiling. Heat butter and olive oil over medium heat in large saute pan. Add sliced scallions (all but reserved garnish) and saute until fragrant, about 2 minutes. Add asparagus and increase heat to medium-high. Cook until bright green, stirring frequently, about 5 minutes. Add sugar snap peas, garlic, salt and pepper and continue to cook 2 minutes longer, stirring frequently. Add white wine and cook until reduced by half, about 1-2 minutes.

Meanwhile, add pasta to boiling water and stir. Cook for 9 minutes and add frozen peas during the last minute of cooking. Reserve 1 cup cooking water. Drain and return to pot over low heat. Add asparagus mixture along with heavy cream, lemon zest, and 1/2 cup of reserved cooking water. Gently stir to combine and remove from heat. Stir in cheese and lemon juice, and add remaining pasta water if sauce isn’t visible on the bottom of the pot. Check seasoning and more salt and pepper, if desired. Place in serving dish and top with walnuts and reserved green onion tops. Drizzle with olive oil and sprinkle with additional cheese.