This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best wit
- ¼ pound sugar snap peas
- ½ pound asparagus
- 2 tablespoons butter
- ¾ cup English peas
- ¼ cup spring onion
- 2 cloves garlic
- ½ teaspoon, more as needed fine sea salt
- more as needed black pepper
- 12 ounces fettuccine or tagliatelle
- ⅔ cup Parmigiano-Reggiano
- ½ cup crème fraîche or whole milk Greek yogurt
- 3 tablespoons parsley
- 1 tablespoon tarragon
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Bring a large pot of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice the sugar snap peas and asparagus stems into ¼-inch-thick pieces, leaving the asparagus tips whole.
Melt the butter in a large skillet over medium-high heat. Add the sugar snap peas, asparagus, English peas, and spring onion. Cook until the vegetables are barely tender, about 3 to 4 minutes. Stir in the garlic and cook for 1 minute more. Season with fine sea salt and black pepper, then set aside.
Drop the fettuccine or tagliatelle into the boiling water and cook until al dente, about 1 to 3 minutes for fresh pasta, or longer for dried pasta. Drain well and transfer the pasta to a large bowl.
Immediately toss the pasta with the cooked vegetables, Parmigiano-Reggiano, crème fraîche, and herbs. Season generously with additional fine sea salt and black pepper, if needed.
