Pasta with Spring Garlic, Favas, and Meyer Lemon Sauce

This is a slight variation of a recipe by Annie Sommerville in her cookbook,  Fields of Greens. I cooked up some fettucini in a large pot.  In a separate pan I sizzled spring garlic in olive oil, added frozen sliced peppers from Trader Joe's, as well as some fava beans from our garden.  Later I added the zest and juice from one meyer lemon as well as pepper, salt, and minced Italian pasley.  After draining the pasta, I added it to the hot skillet with the vegetables, stirred things around a bit, and then served the pasta in a large bowl, topped with shredded parmesan cheese and some fresh chive blossoms, also from our garden.  Voila!


Here is what it looked like: