Pasta Primavera with Asparagus and Peas

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Spring is in the air! ☀️ 🌺

Pasta Primavera With Asparagus and Peas INGREDIENTS

• ¼ pound sugar snap peas, stems trimmed (optional)

• ½ pound asparagus, ends snapped

• 2 tablespoons unsalted butter

• ¾ cup fresh English peas

• ¼ cup thinly sliced spring onion (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

• ⅔ cup grated Parmigiano-Reggiano, at room temperature

• ½ cup crème fraîche or whole milk Greek yogurt, at room temperature

• 3 tablespoons finely chopped parsley 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 snap peas and asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.

3. Melt butter in a large skillet over medium-high heat. Add snap peas, 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 #foodtiktok #cooking #homecooking #fyp #homecook #homecookingisbest #cook #foodie