Pasta Primavera with Asparagus and Peas
Adapted from NYT Cooking, Melissa Clark
Serves 4
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped
2 tablespoons unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced green onion
2 garlic cloves, 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 fraiche, at room temperature
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, 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Immediately toss vegetables with spaghetti, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
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