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Asparagus & Peas Pasta Primavera



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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