Pasta Primavera With Asparagus and Peas

Name: Pasta Primavera With Asparagus and Peas
Total time: 20 min
Ingredients: 1/4 pound sugar snap peas, stems trimmed; 1/2 pound asparagus, ends snapped; 2 tablespoons unsalted butter; 3/4 cup fresh English peas; 1/4 cup thinly sliced spring onion, white part only (or use shallot); 2 garlic cloves, finely chopped; 1/2 teaspoon fine sea salt, more as needed; Black pepper, more as needed; 12 ounces fettuccine or tagliatelle, preferably fresh ( see recipe); 2/3 cup grated Parmigiano-Reggiano, at room temperature; 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature; 3 tablespoons finely chopped parsley; 1 tablespoon finely chopped tarragon

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Total: 20 minutes

Servings: 4

Cost: $12.12 /serving

Author : Melissa Clark

asparagus english peas fettuccine

Instructions

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Step 1

Bring a large pot of heavily salted water to a boil over medium-high heat.

Step 2

While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Step 3

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), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

Step 4

Drop pasta into boiling water and cook until al dente (1 to 3 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.

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