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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pasta Primavera with Asparagus and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions