Pasta Primavera With Asparagus And Peas Recipe | Recipe Cloud App

Ingredients

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