Ingredients

• ¼ pound sugar snap peas, stems trimmed
• ½ pound asparagus, ends snapped
• 2 tablespoons unsalted butter
• ¾ cup fresh English peas
• ¼ cup thinly sliced spring onion, white part only (or use shallot)
• 2 garlic cloves, finely chopped
• ½ 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
• ½ cup crème fraîche or whole milk Greek yogurt, at room temperature
• 3 tablespoons finely chopped parsley
• 1 tablespoon finely chopped tarragon

Cooking Instructions

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 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 and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Serving Instructions

Warm slowly in non-stick pan over low heat.