Pasta With Asparagus

Ingredients

1 tablespoon finely chopped tarragon

3 tablespoons finely chopped parsley

½ cup crème fraîche or whole milk Greek yogurt, at room temperature

⅔ cup grated Parmigiano-Reggiano, at room temperature

12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)

Black pepper, more as needed

½ teaspoon fine sea salt, more as needed

2 garlic cloves, finely chopped

¼ cup thinly sliced spring onion, white part only (or use shallot)

¾ cup fresh English peas

2 tablespoons unsalted butter

½ pound asparagus, ends snapped

¼ pound sugar snap peas, stems trimmed

Directions

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 ¼-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, crème fraîche and herbs. Season generously with salt and pepper, if needed.

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