One of my favorite things about spring is that I can stop making so many soups for dinner and start using some yummy spring vegetables. I found this recipe for
Pasta Primavera with Asparagus & Peas on the NYT Cooking site and it was one of the simplest and quickest meals I've made in a long time. When we tasted the pasta we felt like it needed a little something extra so I added the juice of a lemon that really gave it a good spring zing. Using those yummy fresh green veggies it hit the spot and made for delicious leftovers for several days.
Pasta Primavera with Asparagus & Peas
Ingredients
1/4 lb sugar snap peas, stems trimmed and cut into 1/2-1 inch pieces
1/2 lb asparagus, ends trimmed and cut into 1 inch pieces
2 Tblsp unsalted butter
1 cup English peas or frozen peas
1/4 cup thinly sliced white of spring onion {or shallot if not in season}
2 garlic cloves, finely chopped
1/2 tsp fine sea salt
Black pepper
12 oz long pasta, such as fettuccine or spaghetti
2/3 cup grated Parmesan
1/2 cup creme fraiche or whole milk Greek yogurt
4 Tblsp freshly chopped herbs {I used basil but the recipe called for parsley & tarragon}
Optional - juice of 1 lemon
Instructions
1. Bring large pot of salted water to boil. Cook pasta until al dente.
2. Meanwhile, melt butter in large skillet over medium high heat. Add snap peas, asparagus, green peas, and onion/shallot. Cook until vegetables are barely tender {not soft and mushy}, 3-4 minutes. Stir in garlic and cook another minute. Season with salt & pepper.
3. When pasta is done, drain well and transfer to large bowl. Immediately toss pasta with vegetables, Parmesan, creme fraiche, and herbs. Add lemon juice, season with salt & pepper, and stir well.
Serves 4-5
xoxo,
stephanie marie
