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
spring pasta la bonne vie 2


  • 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.

Serves 4-6

Tags: creme friache, dinner