ONE OF THE NICEST THINGS TO DO WITH SPRING VEGETABLES IS COMBINE THEM WITH PASTA. THIS RECIPE WILL WORK EQUALLY WELL WITH SUGAR SNAP PEAS, ENGLISH PEAS OR EVEN SLIGHTLY BLANCHED WHOLE SCALLIONS. I TOSS THE LEFTOVER ENDS OF FRENCH BREAD IN A VEGETABLE BIN, WHERE THEY TURN STALE AND ARE IDEAL FOR BREADCRUMBS. HERE, TO ADD FLAVOR AND MOISTURE TO THE PASTA, THE BREADCRUMBS ARE BROWNED IN QUITE A BIT OF BUTTER. DON’T FRET ABOUT THE BUTTER. AFTER ALL, WHAT ARE YOU EATING? PASTA AND ASPARAGUS.
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