Pasta Primavera with Asparagus and Peas

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)
• 23 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

Instructions

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.