Spring Pasta with Asparagus & Peas Gelson's

Name: Spring Pasta with Asparagus & Peas Gelson's
Ingredients: ¼ lb sugar snap peas, stems trimmed; ½ lb asparagus, woody ends trimmed; 2 Tbsp unsalted butter; ¾ cup fresh English peas; ¼ cup thinly sliced green onions, white parts only; 2 garlic cloves, finely chopped; ½ tsp Gelson’s crushed red pepper; ¾ tsp kosher salt, plus more to taste; Freshly ground Gelson’s black pepper, to taste; 12 oz fresh fettuccine pasta; ⅔ cup grated Parmigiano-Reggiano cheese, room temperature, plus more for garnish; ½ cup crème fraîche, room temperature; 3 Tbsp finely chopped fresh parsley leaves, plus more for garnish; 1 Tbsp finely chopped Gelson’s organic fresh tarragon leaves, plus more for garnish

www.gelsons.com

Light spring pasta with fresh asparagus, peas, and herbs, sautéed gently in butter and garlic, topped with crème fraîche and Parmesan—perfect for a revitalizing weeknight dinner.

View full recipe on www.gelsons.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.

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Ingredients

¼ lb sugar snap peas, stems trimmed
½ lb asparagus, woody ends trimmed
2 Tbsp unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced green onions, white parts only
2 garlic cloves, finely chopped
½ tsp Gelson’s crushed red pepper
¾ tsp kosher salt, plus more to taste
Freshly ground Gelson’s black pepper, to taste
12 oz fresh fettuccine pasta
⅔ cup grated Parmigiano-Reggiano cheese, room temperature, plus more for garnish
½ cup crème fraîche, room temperature
3 Tbsp finely chopped fresh parsley leaves, plus more for garnish
1 Tbsp finely chopped Gelson’s organic fresh tarragon leaves, plus more for garnish