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Shared By Twosaabsue

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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