1 cup snow peas, cut into 1/2-inch pieces

1 cup asparagus, cut into 1-inch pieces

2 cups shelled peas

1 bunch ramps, cleaned and roughly chopped

1/2 cup Parmigiano-Reggiano, grated

Zest and juice of 1 lemon

1/2 cup mint, leaves chopped

Salt and pepper

Place a large pot of water on high heat and bring to a boil. Season water generously with salt so it tastes like the ocean. Prepare an ice bath in a large bowl.

Add the pasta and cook one minute short of the package instructions. Drain the pasta and shock in the ice bath. Reserve some pasta water for the sauce.

Place a large sauté pan over medium-high heat. Add 2 to 3 tablespoons of olive oil and then toss in the garlic, crushed pepper flakes and snow peas. Cook for a few seconds before adding the asparagus, shelled peas and ramps.

Season with salt and pepper and cook 2 to 3 minutes, or until the asparagus is just barely cooked. Add some pasta water to create a sauce. Remove from heat and stir in the cheese to emulsify. Taste and adjust seasoning. Transfer to a bowl and allow it to cool.

Add the cooled pasta to the vegetable mixture and toss to combine with fresh mint leaves. Top with freshly grated lemon zest and juice, more cheese and a drizzle of olive oil. Store in the fridge until ready to transport or eat.

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo. In this column, Mario answers questions submitted via social media and by people he encounters daily in Downtown Manhattan. Keep asking!)