Subj : Melissa Clark Top 50 - 32
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Primavera w/Asparagus & Peas
 Categories: Pasta, Vegetables, Dairy, Herbs
      Yield: 4 servings
 
    1/4 lb Sugar snap peas, stems
           - trimmed
    1/2 lb Asparagus, ends snapped
      2 tb Unsalted butter
    3/4 c  Fresh English peas
    1/4 c  Thinly sliced spring onion,
           - white part only (or use
           - shallot)
      2 cl Garlic; fine chopped
    1/2 ts Fine sea salt; more as
           - needed
           Black pepper
     12 oz Fettuccine or tagliatelle
    2/3 c  Grated Parmigiano-Reggiano;
           - room temp
    1/2 c  Creme fraiche or whole milk
           - Greek yogurt; room temp
      3 tb Fine chopped parsley
      1 tb Fine chopped tarragon
 
  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" 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, creme fraiche and herbs. Season
  generously with salt and pepper, if needed.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Wine and cheese can age nicely. Gas station sushi, not so much.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.