Pasta Primavera with Asparagus, Peas, & Crème Fraîche

This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”

This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!

Yield: Serves 6

• 1/2 pound sugar snap peas, stems trimmed
• 3/4 pound asparagus, ends snapped
• 3 tablespoons unsalted butter
• 1 cup fresh English peas
• 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
• 5 garlic cloves, finely chopped
•  coarse salt and freshly ground black pepper, to taste
• 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
• 1 cup grated Parmigiano-Reggiano, at room temperature
• 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
• 1/4 cup finely chopped parsley
• 1 tablespoon finely chopped tarragon, optional

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 in half and asparagus stems into 1/4-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.
4. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
5. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
6. Transfer pasta to the skillet of prepared vegetables or to a large bowl.
7. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
8. Thin sauce to desired consistency with reserved pasta water.
9. Season generously with salt and pepper, if needed, to taste. Serve.

One Year Ago:

• Linguine with Asparagus & Egg

Two Years Ago:

• Rigatoni with Lemon-Chile Pesto & Grated Egg

Three Years Ago:

• Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce
• Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

Four Years Ago:

• Israeli Couscous with Spinach and Onions
• Spinach cooked with Onions (Mughlai Saag)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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