Spring Vegetable and Lemon Pasta Recipe

Peel and slice the red onion into thin half-moons. Peel and chop the garlic.

In a pan with a drizzle of oil, sauté the onion and garlic for 30 seconds. Add the asparagus and peas and quickly sauté the vegetables over high heat for a few minutes.

Add a small glass of water, season with salt and pepper, cover, and turn off the heat. Set aside.

In the meantime, cook the pasta in a large amount of boiling salted water. Drain while reserving a ladle of the cooking water.

Transfer the pasta to the skillet with the vegetables along with a little cooking water. Add the lemon zest, a drizzle of juice, and half of the chopped mint.

Serve in deep plates by adding a few spoonfuls of fresh cheese, the remaining mint, a good drizzle of olive oil, and a touch of sea salt and freshly ground pepper.

To finish, CHEF'S TIPS For even more flavor, mix the fresh cheese with fresh herbs, some finely chopped green onions, and some lemon zest before placing the dumplings on the pasta. Use vegetables of your choice according to the season!