Pasta Primavera With Asparagus and Peas

4 servings


20 minutes

total time


1/4 pound sugar snap peas, stems trimmed

1/2 pound asparagus, ends snapped

2 tablespoons unsalted butter

3/4 cup fresh English peas

1/4 cup thinly sliced spring onion, white part only (or use shallot)

2 garlic cloves, finely chopped

1/2 teaspoon fine sea salt, more as needed

Black pepper, more as needed

12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)

2/3 cup grated Parmigiano-Reggiano, at room temperature

1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature

3 tablespoons finely chopped parsley

1 tablespoon finely chopped tarragon


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 1/4-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 (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.

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.


Serving Size




Total Fat

19 g

Saturated Fat

10 g

Unsaturated Fat

6 g

Trans Fat

0 g




605 mg

Total Carbohydrate

77 g

Dietary Fiber

7 g

Total Sugars

8 g


25 g

4 servings


20 minutes

total time
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