Pasta Primavera w Asparagus and Peas

By Taraespo

Ingredients

• 1/4 lb sugar snap peas, stems trimmed
• 1/2 lb asparagus, ends snapped
• 2 T butter
• 3/4 cup fresh Spring peas
• 1/4 c thinly sliced spring onion or shallot
• 2 garlic cloves, mined
• 1/2 tsp salt
• black pepper
• 12 oz fettuccine or tagliatelle
• 2/3 c. parmesan
• 1/2 c. creme fraiche, room temp (or whole milk Greek yogurt)
• 3 T. parsley, chpd finely
• 1 T. tarragon, chpd finely

Details

Servings 4

Preparation

Step 1

Bring large pot of salted water to a boil.

Meanwhile slice snap peas and asparagus stems into 1/4" think pieces, leaving aparagus tips whole. Melt butter in large skillet and add snap peas, asparagus, spring peas and onion. Cooke until vegetables are barely tender, 3 to 4 minutes. Stir in garlic and cook 1 more minute. Season with salt and pepper and set aside.

Drop pasta into boiling water and cook until al dente (reserve 1 c of pasta water). Drain well and transfer to a large bowl. Immediately toss pasta with vegetables, parmesan, creme fraise and herbs. Season generously wit salt and pepper if needed. (If needed, add a little of the pasta water)