Pasta Primavera with Asparagus and Peas

By mirelsonp

Recipe source: NY Times Food

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

Details

Servings 4

Preparation

Step 1

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.
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.

2. 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.