Pasta Primavera with Asparagus and Peas Recipe

Name: Pasta Primavera with Asparagus and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ⅔ cup grated Parmigiano-Reggiano, at room temperature; 1/2 cup creme fraiche or whole milk Greek yogurt, at room temperature; 3 tablespoons finely chopped parsley; 1 tablespoon finely chopped tarragon

Servings: persons

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)
⅔ cup grated Parmigiano-Reggiano, at room temperature
1/2 cup creme fraiche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

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 1/4-inch-thick pieces; leave asparagus tips whole.
3
Melt butter in a large skillet over medium-high heat.
4
Add snap peas, asparagus, English peas and onion.
5
Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
6
Stir in garlic and cook 1 minute more.
7
Season with salt and pepper; set aside.
8
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta).
9
Drain well and transfer pasta to a large bowl.
10
Immediately toss pasta with vegetables, Parmigiano-Reggiano, creme fraiche and herbs.
11
Season generously with salt and pepper, if needed.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound sugar snap peas, stems trimmed, 1/2 pound asparagus, ends snapped, 2 tablespoons unsalted butter, 3/4 cup fresh English peas, and more.

Yes, Pasta Primavera with Asparagus and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Primavera with Asparagus and Peas

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