Lemon and Chives Spaghetti w/ Veggies

• 1 lb pasta
• 1/2 lb veggies of your choice (asparagus, green beans, peppers, zucchini etc.), cut into bite sized pieces
• 1 cup frozen green peas
• 1 Tbsp EVOO - Extra Virgin Olive Oil
• 3 tbl sweet butter
• 1/2 cup finely chopped chives or scallions
• 2 cloves garlic, finely minced or grated
• 1/2 cup dry white wine
• 1 Tbsp Dijon mustard
• 2 lemons
• freshly grated parmigiano-reggiano cheese to taste, plus some to pass at table
• salt and pepper to taste
• 2 cups baby lettuce or spinach or dandelion greens finely shredded

1. Bring a large pot of water to a boil for pasta. Cook pasta to al dente according to package, about 7-8 minutes.

2. Midway through cooking the pasta, add veggies to water so they cook 3-4 minutes in boiling water with the pasta. Add peas to the pot 1 minute before draining. Reserve about 1/2 cup starchy cooking water just before you drain the pasta.

Sauce

1. Heat EVOO in pan and melt butter into it over low to medium-low heat.

2. Add chives and garlic and stir, 1-2 minutes. Add wine and gently reduce a couple of minutes more. Stir in Dijon and lemon juice and turn off heat.

3. Add pasta and remaining starchy water and toss to coat evenly 1-2 minutes. Add some cheese and pepper to taste. Fold in baby lettuce and serve with extra cheese on top.