Fill a large stock pot with water and bring to a boil.

If working with dried morels, rehydrate by placing morels in a large bowl and submerging them in warm water (or chicken stock) for 10-15 minutes. Then drain and set aside

Meanwhile, prep your vegetables. Remove woody stems of asparagus and chop into 2 inch pieces. Chop spring onions into thin strips, about 1/4 inch thick. I like to chop the green "stems" as well.

Rinse and dry parsley and mint. Chop enough to fill a 1/4 cup.

Once pasta water has come to a boil, add 1 tbsp of sea salt and cavatappi pasta. Cook pasta according to package (about 8 minutes).

Meanwhile, using a large sauté pan over medium heat, heat 2 tbsp of olive oil and add spring onions, and asparagus. Cook for 3-5 minutes until the onions have wilted and the asparagus is just cooked through, but still tender. Then add the rehydrated morels and garlic to the pan. Toss all together and continue to cook for 1-2 more minutes until garlic is fragrant and morels are heated through. Then add the zest and juice of 2 lemons to the vegetables and 1/2 cup of chicken stock. Add salt/pepper to taste

Once catavappi has finished cooking, drain pasta and place in a large serving bowl. Drizzle with a generous amount of olive oil (2-3 tbsp) and add chopped herbs. Toss to coat pasta evenly.

Then pour the sautéed vegetables directly on top of the herbed covered pasta. Toss to combine. Garnish with a handful of chopped pistachios, additional mint and Pecorino Romano cheese.