Foryoueats: Pasta Primavera (Pasta With Spring Vegetables)

Name: Foryoueats: Pasta Primavera (Pasta With Spring Vegetables)
Ingredients: 12 ounces fava beans in their pods, or 4 ounces shucked fava beans (120g shucked beans); 12 ounces English peas in their pods, or 4 ounces shucked peas (120g shucked peas); Kosher salt; 8 ounces (225g) asparagus, woody ends removed , stalks cut on a sharp bias into 1-inch pieces; 6 ounces (170g) snap peas, strings removed, cut on a sharp bias into 1/2-inch slices; 8 ounces (170g) broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces; 4 tablespoons (50g) unsalted butter; 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving; 2 whole cloves garlic, lightly smashed with the side of a knife; 3 ounces (90g) pine nuts; 1 pound (450g) fresh egg pasta, such as fettuccine, penne, or gemelli (see note); 6 ounces (170ml) crème fraîche; 2 teaspoons (5g) finely grated zest and 1 teaspoon (5ml) fresh juice from 1 lemon; 1/2 ounce minced fresh basil leaves (about 1/2 cup packed leaves; 15g); 1/2 ounce minced fresh parsley leaves (about 1/2 cup packed leaves; 15g); Freshly grated Parmigiano-Reggiano, to taste; Freshly ground black pepper

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This Pasta Primavera recipe is a fresh and vibrant way to welcome spring. Fava beans, English peas, asparagus, snap peas, and broccolini all come together with garlic, pine nuts, and crème fraîche...

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Ingredients

12 ounces fava beans in their pods, or 4 ounces shucked fava beans (120g shucked beans)
12 ounces English peas in their pods, or 4 ounces shucked peas (120g shucked peas)
Kosher salt
8 ounces (225g) asparagus, woody ends removed , stalks cut on a sharp bias into 1-inch pieces
6 ounces (170g) snap peas, strings removed, cut on a sharp bias into 1/2-inch slices
8 ounces (170g) broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces
4 tablespoons (50g) unsalted butter
2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
2 whole cloves garlic, lightly smashed with the side of a knife
3 ounces (90g) pine nuts
1 pound (450g) fresh egg pasta, such as fettuccine, penne, or gemelli (see note)
6 ounces (170ml) crème fraîche
2 teaspoons (5g) finely grated zest and 1 teaspoon (5ml) fresh juice from 1 lemon
1/2 ounce minced fresh basil leaves (about 1/2 cup packed leaves; 15g)
1/2 ounce minced fresh parsley leaves (about 1/2 cup packed leaves; 15g)
Freshly grated Parmigiano-Reggiano, to taste
Freshly ground black pepper