1 lb. pasta (fettuccine, linguini)
2 Tablespoon unsalted butter
2 Tablespoons olive oil
2 cloves garlic, minced
3 cups very thinly sliced mixed spring vegetables, such as asparagus (leave tips whole), carrots, leeks, turnips, zucchini, spring onions, and sugar snap peas (whatever combo you decide on it’s right!)
1 cup thawed frozen peas
1 cup heavy cream
1 Tablespoon lemon zest
2 cups loosely packed pea shoots, watercress sprigs, or baby arugula (or combo)
1/2 cup freshly grated Parmigiano Reggiano
1/2 cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon (reserve 1 Tablespoon for garnish)
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/4 cup toasted pine nuts
Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. When done reserve about 2 cups cooking liquid.
Meanwhile, melt the butter and the olive oil in a 12-inch straight-sided sauté pan over medium heat. Add the garlic and cook until softened and fragrant, but not browned, about 1 minute. Add the sliced vegetables and sauté until tender, about 3 minutes. Add the cream, lemon zest and peas. Bring to a simmer.
Drain the pasta (reserving 2 cups cooking liquid). Toss pasta with the vegetables and cream sauce, pea shoots (or watercress or arugula), Parmigiano, herbs, and the pepper flakes. Season to taste with salt and pepper. If necessary, adjust the consistency of the sauce by adding some of the reserved pasta water; the sauce should generously coat the vegetables and pasta.
Serve immediately, sprinkled with the remaining fresh herbs and the pine nuts.