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Pasta Primavera With Asparagus And Peas Recipe
Ingredients
- ¼ pound sugar snap peas, stems trimmed
- ½ pound asparagus, ends snapped
- 2 tablespoons unsalted butter
- ¾ cup fresh English peas (or use more sugar snap peas)
- ¼ cup thinly sliced spring onion, white part only (or use shallot)
- 1 garlic clove, finely chopped
- ½ teaspoon fine sea salt, more as needed
- Black pepper, more as needed
- 12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
- ⅔ cup grated Parmigiano-Reggiano, at room temperature
- ½ cup crème fraîche or Greek yogurt or ricotta, at room temperature
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon or basil
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