Spaghettini With Charred Scallions and Peas

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, divided
• 1 large bunch scallions, chopped (2 cups)
• Kosher salt and freshly ground pepper
• 2 cloves garlic, minced
• 1 cup fresh shelled peas
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 12 ounces spaghettini
• 4 ounces Pecorino Romano, grated (1 cup), plus more for serving
• 1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice

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