1 bunch thin asparagus, trimmed and cut into 1½-inch pieces
1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
⅓ cup extra-virgin olive oil, plus more for drizzling
1 large bunch fresh chives, chopped
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Freshly ground pepper
1 tablespoon chopped fresh tarragon
¼ cup coarsely grated pecorino romano or parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook 6 minutes; add the peas, asparagus and kale to the pot and cook 3 minutes more, stirring stir occasionally. Reserve ½ cup cooking water, then drain the pasta and vegetables.
Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
Add the pasta and vegetables to the chive puree along with ¼ cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
Recipe by The Amiable Cooks at https://theamiablecooks.com/pasta-primavera-with-peas-asparagus-and-kale/