Nona's Primavera | Cooking Professionally

Ingredients

• 1 tablespoon salted butter
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1 1/2 cups half-and-half
• 1 cup heavy cream
• 1 cup pecorino, freshly grated, plus more, to taste, for garnish
• 12 ounces cavatappi pasta
• 2 bunches fresh asparagus, woody ends trimmed, cut into 1-inch-long pieces
• 4 ounces sugar snap peas, cut 1/2-inch-long pieces
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped