While the pasta is cooking, preferably spaghetti, saute in butter and olive oil some spring vegetables. Peas, fiddlehead ferns, fava beans, small green beans, a chiffonade of baby spinach or chard, very thinly sliced tiny new onions. Add a splash of chicken stock (no harm in using a bouillion cube. Andre Soltner does it at home.) or water and lemon zest.
Toss it all together. I like to garnish each bowl with a dollop of ricotta too.
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