One box rigatoni.
One bunch new asparagus (i.e. local rather than Peruvian or Chinese).
One cup fresh shelled broadbeans.
One pack fetta (local is fine; it doesn't have to come from Greece or Bulgaria or Denmark).
Boil rigatoni, adding broadbeans and asparagus chopped in two a minute or two before completion.
Drain. Return to pan having added a little olive oil and a finely chopped garlic clove. Stir over low heat to coat in oil and garlic shards.
Serve with fetta crumbled over.
Drink: chardonnay, if you can find one that still tastes like chardonnay. They used to call it the red wine drinkers' white, but that was a long time ago.