Title: Spring green pasta
 Categories: Pasta
      Yield: 4 Servings
 
      4 c  Cold water
    1/2    Lemon
      6    Baby artichokes
      6    Thin asparagus spears,
           -trimmed, cut into 1" pieces
      8 oz Orecchlette (ear-shaped)
           -pasta
      1 tb Olive oil
      2 tb Unsalted butter
    1/4 c  Chopped scallions
      2    Garlic cloves, slivered
    1/3 c  Oil-cured black olives,
           -pitted
    1/2 c  Tiny green peas (if using
           -frozen, thawed)
      4 tb Fresh grated Parmesan cheese
           Salt to taste
           Freshly ground black pepper
 
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