I think I might be the only person on Earth who eats pasta primavera and thinks "What's with all the annoying pasta?" I prefer to have this flavor dense salad. If you wanted to turn this into pasta primavera, you could add 1/2 lb of cooked spaghetti or penne at the end. Shell about a pound of fava beans in the pod. Unless the beans are very young, (smaller than a pea) peel off the outer coat of the bean. Take a moment to be happy that you eat this foundation of pre-Columbian European cuisine once a year. Yay Phaseolus domesitcation events!
Slice the white parts of two or three bulbs of green garlic- or 2 or 3 spring onions- or all of the above. Saute gently in oil in a large pan for about five minutes.
Stem one pound (one bunch) of asparagus. Break (or cut) into two inch slices. Add the fava beans to the garlic pan and saute for about three minutes. Add the asparagus and continue to saute until bright green.
Remove from heat and drizzle with olive oil and a generous coating of black pepper. Add about 1/2 cup of chopped Italian parsley. Stir. Eat.
