First thing in the morning on May 1, I thought about dinner, and I wanted pasta and vegetables; in particular, pasta primavera. Truth be told, however, it was a long winter and there are few seasonal or local veggies available.

After I jumped out of bed, I put a kettle on for tea and opened one of my paper files next to my kitchen, looking for whatever I might want for dinner. These recipes are ones I thought I might make now, or years from now.

I saw one that called for penne with asparagus, pistachios and mint. I have everything but the asparagus and fresh mint. That sounded just terrific.

After I read my newspapers, I looked at Facebook. My editor at The Source in Madison, Pem McNerney, noted that she had been persuaded to become vegetarian for the month of May.

It must be kismet or karma that I had decided to make this vegetarian pasta she might like.

Penne with Asparagus, Pistachios, Peas and Mint

Adapted from Cooking Light, May 2015

Yield: serves 4

8 ounces uncooked whole-grain penne pasta (regular pasta is fine, too)

5 teaspoons extra-virgin olive oil, divided

1 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces

8 ounces of frozen peas, slightly thawed

3 green onions, chopped, white and green parts, divided

2 large garlic cloves, minced

1/4 to 1/2 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons butter

1 1/2 ounces Romano or parmesan cheese, grated (about 1/2 cup)

1/4 cup chopped pistachios

2 tablespoons chopped fresh mint

Cook pasta according to package directions. Drain in a colander over a bowl, reserving one-quarter cup cooking liquid. Return pasta and reserved liquid to pan. Cover and keep warm over low heat.

Heat a nonstick skillet over medium-high heat.

Add 1 tablespoon oil to pan; swirl to coat. Add asparagus and peas; saute 3 minutes or until asparagus is crisp-tender. Stir in white parts of green onion and garlic; cook 30 seconds.

Add wine; cook about three minutes. Add asparagus mixture, peas, salt and pepper to pasta mixture. Stir in remaining 2 teaspoons oil, remaining green onions, butter and cheese. Heat slightly.

Divide pasta evenly among 4 bowls. Sprinkle evenly with pistachios and mint.