Bring a large pot of salted water to a boil. Add pasta to water and cook for approximately 8 minutes, or until al dente. Drain, reserving 2 cups cooking liquid.
While pasta is cooking, heat olive oil in a sauté pan; when hot, add garlic and cook until fragrant. Add asparagus, fava beans, peas, and onion, and cook for one minute. Add butter and season with salt and pepper. Add two cups cooking liquid from pasta and reduce by ½ to thicken sauce. When sauce is desired consistency, add pasta to sauce and toss with Pecorino Romano cheese and mint. Taste for seasoning, add salt or pepper if needed, and transfer pasta to warmed plates. Drizzle extra virgin olive oil over pasta and serve.
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