Fresh Veggie Primavera | Command Cooking

Ingredients

• 8 ounces penne pasta
• 8 ounces snap peas, trimmed and halved crosswise
• 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 small bunch kale, stems removed and leaves roughly chopped
• 1/3 cup extra-virgin olive oil, plus more, to taste
• 1 large bunch fresh chives, chopped
• zest of 1 lemon, grated
• 1 tablespoon lemon juice
• kosher salt, to taste
• freshly ground pepper, to taste
• 3 tablespoons cold water
• 1 tablespoon fresh tarragon, chopped
• 1/4 cup Pecorino Romano or parmesan cheese, coarsely grated