Brown Butter, Pea and Asparagus Farfalle

Ingredients:

500 gr fresh peas (in pod)
1 bunch of green asparagus
200 gr farfalle
1 teaspoon olive oil
1 tbsp unsalted butter
small bunch of flat leaf parsley
grated parmesan

Directions:

1. Shell peas and rinse through a sieve. Trim asparagus and cut down the lower end where the outer skin is tough. Cut the stalks into 2-3 cm sticks.
2. Heat the oil in small pan, add peas, asparagus sticks, a pinch of salt and cover with a lid. Cook on medium, stir occasionally until tender. Add finely chopped parsley and remove from the hob. Keep warm until served.
3. In a big pan bring water to boil. Add salt, some oil, then  pasta. Cook for a few minutes until gets "al-dente" or according to the instruction on the package.
4. Pour pasta into a sieve then add to the veggies.
5. Meanwhile heat the butter in a light color small pan on low heat. (if your pan is light inside you can track the changes in color easily) If the butter has melted properly turn the heat up. The color will turn into light brown and it smells walnut. Then some tiny dark brown spots will turn up in the butter and it's done.
6. Pour the butter over the pasta and mix well. Serve immediately. Grate some parmesan on the top.