INGREDIENTS
1/2 lb
Asparagus
3/4 cup
English peas, fresh
2
Garlic cloves
3 tbsp
Parsley
1/4 cup
Spring onion
1/4 lb
Sugar snap peas, stems
1 tbsp
Tarragon
12 oz
Fettuccine or tagliatelle
1
Black pepper
1/2 tsp
Sea salt, fine
2 tbsp
Butter, unsalted
1/2 cup
Creme fraiche or whole milk greek yogurt
2/3 cup
Parmigiano-reggiano, grated