Pasta Primavera and Cucumber Olive Salad

by GreatMeals
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Pasta Primavera and Cucumber Olive Salad

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!

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Pasta Primavera and Cucumber Olive Salad

Pasta Primavera and Cucumber Olive Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

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. 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.

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