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