Pasta Primavera

By Tufgrlz

Ingredients

• 1 Tbsp. butter
• 1 Tbsp. oil
• 1 small chopped garlic clove
• 1 cup fresh peas,
• 4 ounces mushrooms (such as pioppini)
• 8 ounces asparagus (cut into 1/2-inch pieces)
• 1 lb. dried egg tagliatelle
• 2 cups baby beet greens or spinach
• 1/2 cup crème fraiche
• Freshly grated Parmesan, if desired

Preparation

Step 1

Bring a medium pot of salted water to a boil. Meanwhile, heat a medium skillet over medium-high heat; add 1 Tbsp. butter and 1 Tbsp. oil. Add 1 small chopped garlic clove to pan; cook until fragrant, 30 seconds. Add 1 cup fresh peas, 4 ounces mushrooms (such as pioppini), and 8 ounces asparagus (cut into ½-inch pieces) to pan; season with salt and pepper. Cook, stirring, until asparagus is tender, 4 to 5 minutes. Meanwhile, cook 1 lb. dried egg tagliatelle in boiling water according to package directions. Stir in 2 cups baby beet greens or spinach to skillet to wilt. Toss pasta with vegetables and ½ cup crème fraiche. Grate fresh Parmesan over pasta before serving, if desired.