- Kosher salt
- Freshly ground black pepper
- 1 pound pasta of choice
- 1/4 cup extra-virgin olive oil or melted butter, plus more for serving
- 4 scallions, thinly sliced
- 1 leek, chopped
- 2 green garlic stalks, thinly sliced (or 3 garlic cloves, minced)
- 1/2 broccoli head, chopped
- 1 handful green beans, thinly sliced, or green peas
- 2 tablespoons freshly squeezed lemon juice, plus more to taste
- 2 teaspoons lemon zest, finely grated
- 2 cups Parmesan, grated, plus more for serving
- 1 bunch parsley, chopped
- Bring a pot of water to a boil. Add a couple of big pinches of salt, then cook the pasta until al dente (slightly undercooked). Reserve 2 cups of pasta water, then strain the pasta.
- Heat the oil or butter in a large saucepan over medium heat. Add the scallions, leek, and garlic. Cook for 2 to 3 minutes, until they soften slightly. Add the broccoli and green beans to the pan and season with salt and pepper (keeping in mind the added pasta water will be salty). Cook for 5 to 7 minutes, until the vegetables are tender.
- Add the lemon juice, lemon zest, grated Parmesan, cooked pasta, and 1 cup of pasta water to the vegetables. Stir everything together, then cook for 3 to 5 more minutes over medium low heat, until the sauce has emulsified—it should be visibly thicker and creamy. Add more pasta water as needed. Take the pan off heat and mix in the parsley.
- Serve with more cheese and oil or butter on top.