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Pasta Primavera With Asparagus and Peas

Melissa Clark
  • 20 minutes
  • Serves 4

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