MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta Primavera With 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  Spring onion; thinly sliced,
           - 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  Parmigiano-Reggiano; grated,
           - room temperature
    1/2 c  Creme fraiche or whole milk
           - Greek yogurt;
           - room temperature
      3 tb Parsley; fine chopped
      1 tb Tarragon; fine chopped

  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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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