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Springtime Linguine

Spring Pasta with Peas and Asparagus

Course Main Course


  • 1/4 lb. snow peas with stems removed
  • 1/2 lb. asparagus ends removed
  • 3/4 cup fresh or frozen peas Howard used fresh
  • 2 tbsp unsalted butter
  • 1/4 cup thinly sliced shallot
  • 2 garlic cloves, chopped
  • 1/2 tsp fine sea salt
  • black pepper
  • 12 oz Linguine Howard uses Trader Joes Chive and Spinach
  • 2/3 cup grated Parmesan
  • 1/2 cup creme fraiche or whole mile yogurt at room temperature
  • 3 tbsp chopped parsley
  • 3 tbsp torn basil and leaves for garnish


  1. 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 stems into 1/4-inch-thick pieces; leave asparagus tips whole.

  2. 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.

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