Penne with Asparagus, Fava Beans and Peas

• 1 lb. thin green asparagus
• 1/2 lb. fresh fava beans
• 1 cup frozen little peas

• 1 lb. penne, garganelli, or other short pasta

• 1 cup rich chicken stock
• 2 Tbs. butter
• 2 to 3 Tbs. extra-virgin olive oil
• coarse salt and freshly ground pepper

• 1 cup freshly grated Pecorino (or other sheep) cheese

Bring a large pot of water to the boil.  Add a sprinkling of salt.  Drop in the fava beans for about 30 seconds, remove with a slotted spoon and peel again.  Meanwhile, cut the asparagus on an angle into
three one-inch lengths, discarding the coarse end.  When the fava beans are removed, drop in the asparagus, and cook for 6 to 8 minutes until tender when pierced with a fork.  Remove the asparagus
with a slotted spoon and run under cold water to stop the cooking.  

When ready to eat, drop the pasta into the same boiling water, stirring from time to time.  Boil the pasta rapidly until it looks opaque, and is tender to the bite.  Drain the pasta.  Into the hot
pot put the chicken stock and bring it to a boil.  Stir in the butter and olive oil, and cooked pasta, with the fava beans, asparagus, and frozen peas.  When the pasta is coated with this sauce, stir in half the cheese.  Taste and add salt and pepper to taste.  Serve in warmed bowls with plenty of sauce, and sprinkle with more Pecorino.  Serves 4.  MSR

Note:  of course, you can use fresh peas and boil them as you did with the asparagus.  And, if you prefer you can substitute sugar snap peas cut in half at a diagonal for one of the other vegetables.