Here’s an easy pasta dish that’s full of fresh vegetables and layers of cheesy flavors.
Asparagus, Peas and Spring Onion Pasta with Creme Fraiche
- ¼ pound sugar snap peas, stems trimmed
- ½ pound asparagus, ends snapped
- 2 tablespoons unsalted butter
- ¾ cup fresh English peas
- ¼ cup thinly shallot
- 2 garlic cloves, finely chopped
- ½ teaspoon fine sea salt, black pepper, more as needed
- 12 ounces Caviatappi Pasta
- ⅔ cup grated Parmigiano-Reggiano, at room temperature
- ½ cup crème fraîche 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon
- 1 cup slice Oven Roasted Tomato Extra Virgin Olive Oil for Drizzle
Bring a large pot of heavily salted water to a boil over medium-high heat. While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion.
Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta).
Drain well and transfer pasta to a large bowl.
Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Drizzle with Extra Virgin Olive Oil.