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Pasta primavera with asparagus and peas
Use up all your green spring vegetables in this decadent and fresh pasta.
YIELDS
4
Ingredients
- 1/4 pound sugar snap peas, stems trimmed
- 1/2 pound asparagus
- 2 tablespoons unsalted butter
- 3/4 cup fresh English peas
- 1/4 cup thinly sliced green onion
- 2 garlic cloves, finely chopped
- 12 ounces fettuccine or tagliatelle
- 2/3 cup grated Parmigiano-Reggiano
- 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- Salt and pepper
Directions
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stem into one quarter-inch-thick pieces and leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas, and onion. Cook until vegetables are barely tender (but not too soft or mushy), three to four minutes. Stir in garlic and cook for one minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (one to three minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed. Enjoy!
