primavera | thebrookcook

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

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 in half 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, reserving 1 cup of pasta water.
Transfer pasta to the skillet of prepared vegetables or to a large bowl.
Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
Thin sauce to desired consistency with reserved pasta water.
Season generously with salt and pepper, if needed, to taste. Serve.

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