Lemony Pasta with Spring Vegetables and Greens – Rachael Ray

Ingredients

• 12 ounces farro spaghetti, lemon spaghetti or thin spaghetti
• 2 tablespoons olive oil
• 4 spring onions or 2 leeks, both whites and light greens, very thinly sliced on bias or chopped
• 1 bulb spring garlic or 2 large cloves, thinly sliced
• 1/2 pound thin asparagus, thinly sliced on bias
• 2 spring fennel or 1 small bulb, quartered and cored and thinly sliced
• Salt and pepper
• 1 cup fresh peas or fresh shelled fava beans
• 1 escarole, chopped or 2 to 3 heads gem Romaine lettuce
• 1 lemon
• EVOO – Extra Virgin Olive Oil, for drizzling
• A handful Pecorino cheese, to serve