Recipe for spaghetti with spring vegetables

It’s hard to resist the first crush of spring vegetables as they hit the market, and this pasta, with tender lettuce leaves, fresh peas, asparagus, and spring onions, celebrates the season. The bulbs of spring onions are slightly larger than golf balls, and have a sweet flavor when cooked with butter over low heat. Their green tops have a stronger flavor. Save them to make stock.

Read More: Recipe for spaghetti with spring vegetables – The Boston Globe