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Pasta Primavera

This Spring pasta recipe is adapted from the NY Times.

Ingredients

  • 1/4 lb. sugar snap peas trimmed
  • 1/2 lb. asparagus, ends snapped
  • 2 tbsp. unsalted butter
  • 3/4 cup fresh English peas (or frozen)
  • 1/4 cup thinly sliced Spring onion, white part only or use shallot
  • 2 cloves garlic finely chopped
  • 1/2 tsp. fine sea salt plus more as needed
  • Black pepper
  • 12 oz fettuccini or tagliatelle fresh if possible
  • 2/3 cup grated Parmigiano-Reggiano room temperature
  • 1/2 cup creme fraiche or whole milk Greek yogurt room temperature
  • 3 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped tarragon
  • basil leaves for garnish

Instructions

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

  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.

  3. Melt butter in a large skillet over medium high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tneder, 3 to 4 minutes. Stir in garlic and cook one minute more. Season with salt and pepper, set aside.

  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, creme fraiche and herbs. Season generously with salt and pepper if needed.