1 Tablespoon extra-virgin olive oil
3 Tablespoons unsalted butter
1 bunch scallions, cut into 1/2-inch pieces
1/2 pound sugar snap peas, roughly chopped
1 red pepper, seeded and julienne
1 cup roughly chopped fresh parsley
1 bunch fresh chives, thinly sliced
1/2 pound dry cork screw pasta
3/4 cup grated pecorino cheese
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, red pepper and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pasta in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables. Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.