Pasta Primavera with Asparagus and Peas

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Pasta Primavera With Asparagus and Peas INGREDIENTS

• ½ pound asparagus, ends snapped

• 2 tablespoons unsalted butter

• ¾ cup fresh English peas

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

• 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 fraîche, at room temperature • 3 tablespoons finely chopped parsley • 1 tablespoon finely chopped chives

Directions

1. Bring a large pot of heavily salted water to a boil over medium-high heat. 2. While the water is coming to a boil, slice asparagus stems into ¼-inch-thick pieces. 3. Melt butter in a large skillet over medium-high heat. Add 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.

4. 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. #pastaprimavera #asparagus #Peas #pasta #spring #fyp #foodie #homecooking #homecooked #cooking #cook