This Spring pasta recipe is adapted from the NY Times.
Bring 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 stems into 1/4 inch thick pieces, 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 tneder, 3 to 4 minutes. Stir in garlic and cook one minute more. Season with salt and pepper, set aside.
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.