Now that all the snow ❄️ in the city has cleared… We are already dreaming about spring days 😌 In anticipation of sunnier ☀️ days, we made pasta primavera with a cucumber 🥒 and olive salad. In Italian 🇮🇹 primavera means spring… so this pasta dish is made with vibrant seasonal vegetables!
¼ lb Sugar Snap Peas, stems trimmed
½ lb Asparagus, ends snapped
2 tbsp 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 Tsp Fine Sea Salt, more as needed
Black pepper, more as needed
10 oz 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 Tbsp Finely Chopped Parsley
1 Tbsp Finely Chopped Tarragon
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. Add snap peas, asparagus, English peas, and onion. Cook until vegetables are barely tender (but not too soft or mushy), 2 to 3 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
4. 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. Drizzle good quality olive oil over the pasta and season generously with salt and pepper, if needed.