https://www.copymethat.com/r/u1xRmWaN9/pasta-primavera-with-asparagus-and-peas/
7204784
Ym3U7Mz
u1xRmWaN9
2024-04-20 04:26:18
Pasta Primavera with Asparagus and Peas
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Ingredients
- 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 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 or whole milk Greek yogurt, at room temperature
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon
Steps
Directions at cooking.nytimes.com
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