Creamy Spring Linguine

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Snap off and discard the tough, woody ends of the asparagus; cut into 1-inch pieces on an angle. Shell the peas. Peel and finely chop the garlic. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Season with salt and pepper.

Add the asparagus, peas and garlic to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus and peas are bright green and slightly softened.

While the vegetables cook, add the pasta to the medium pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

To the pot of vegetables, add the cooked pasta, butter, sour cream, the juice of all 4 lemon wedges and half the reserved pasta cooking water. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Divide the finished pasta between 4 dishes. Garnish with the cheese and mint (tearing just before adding). Enjoy!