INGREDIENTS
1 lb
asparagus
1/4 tsp
black pepper
1/3 cup
dry vermouth
3 tbsp
extra virgin olive oil
2 tbsp
fresh tarragon
4
garlic cloves
8 oz
gemelli
2 oz
pancetta
3/4 cup
pecorino romano cheese
1/2 tsp
salt
1 lb
sea scallops
8 oz
sugar snap peas
1
sweet onion
2 tbsp
unsalted butter