PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS image

Yield 4 servings

Number Of Ingredients 13

Â¼ pound sugar snap peas, stems trimmed
Â½ pound asparagus, ends snapped
2 tablespoons unsalted butter
Â¾ cup fresh English peas
Â¼ cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
Â½ teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3Â Â cup grated Parmigiano-Reggiano, at room temperature
Â½ cup creme fraiche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

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. 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, crÃÂ¨me fraÃÂ®che and herbs. Season generously with salt and pepper, if needed.