Pasta With Spring Vegetables and Burnt Butter

1 tbsp olive oil

2 small zucchini, washed well and sliced into rounds

8 asparagus spears, cut into 5 cm lengths

1/2 cup fresh peas

80 g baby spinach leaves

4 spring onions, finely sliced

100g unsalted butter

1 small bunch sage leaves

1 tbsp lemon juice

kosher salt

black pepper, ground

verjuice, a splash

2 tbsp parmesan cheese, grated

300g dried pasta such as penne or pennette

cook pasta according to packet instructions.

heat oil in frying pan on medium high heat.

add asparagus and zucchini, fry until browned and slightly golden.

add peas and spinach, fry for a few minutes.

in a separate saucepan, melt butter over low to medium heat.

add sage leaves.

fry until butter begins to become foamy and starts to brown,

turn off heat and add spring onions, lemon juice, verjuice, salt and pepper to taste.

spoon vegetables over cooked pasta and pour butter sauce over each serving.

serve with parmesan cheese and crusty sourdough bread.