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–+ servings

Spring Pasta Recipe With Asparagus and Peas

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Celebrate the season with this fresh spring pasta recipe with asparagus and peas. A simple, vibrant dish with a perfect crunchy bite.
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Total Time 20 minutes
Servings: 4
Course: dinner, lunch, quick, pastas, main course
Cuisine: American, Italian, Mediterranean
Calories: 579
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 pound (115 g) sugar snap peas stems trimmed
  • 1/2 pound (225 g) asparagus ends snapped
  • 2 tablespoons (30 ml) unsalted butter
  • 3/4 cup (180 ml) fresh English peas
  • 1/4 cup (60 ml) spring onion thinly sliced, white part only (or use shallot)
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon (2.5 ml) fine sea salt more as needed
  • black pepper more as needed
  • 12 ounces (340 g) fettuccine or tagliatelle preferably fresh (see recipe)
  • 2/3 cup (160 ml) grated Parmigiano-Reggiano at room temperature
  • 1/2 cup (120 ml) crème fraîche or whole milk Greek yogurt at room temperature
  • 3 tablespoons (45 ml) parsley finely chopped
  • 1 tablespoon (15 ml) tarragon finely chopped

Method
 

  1. Boil a large pot of heavily salted water over medium-high heat.
  2. Slice snap peas and asparagus stems into 1/4-inch pieces while the water heats, keeping the asparagus tips whole.
  3. Melt butter in a large skillet over medium-high heat. Sauté the snap peas, asparagus, English peas, and onion for 3 to 4 minutes until crisp-tender. Add garlic and cook for 1 minute. Season with salt and pepper, then set aside.
  4. Cook the pasta in the boiling water until al dente. Drain thoroughly and transfer to a large bowl. Toss immediately with the vegetable mixture, Parmigiano-Reggiano, crème fraîche, and herbs. Season with salt and pepper to taste.

Nutrition

Calories: 579kcalCarbohydrates: 77gProtein: 25gFat: 19gSaturated Fat: 10gSodium: 605mgFiber: 7gSugar: 8g

Notes

Vegetable Prep: I find that slicing the asparagus stems into uniform thin coins ensures they soften at the exact same rate as the delicate English peas.
Ingredient Swap: If you cannot find fresh English peas, frozen ones are a fantastic backup that I use often, so just add them to the skillet at the very end of the sauté.
Sauce Consistency: I always reserve a small cup of the starchy pasta cooking water before draining to help loosen the sauce if the cream feels a bit too thick.
Texture Tip: To keep the vegetables vibrant and green, I make sure to pull the skillet off the heat the moment they turn bright because they will continue to soften once tossed with the hot pasta.
Herb Discovery: I have learned that adding the tarragon at the very end is crucial to preserving its delicate flavor, which can easily be lost if it sits in the hot skillet for too long.
Serving Suggestion: I like to serve this immediately with an extra sprinkle of cheese and a final crack of black pepper to really wake up the flavors.
Storage Insight: If you have leftovers, I suggest adding a tiny splash of milk when reheating on the stove to bring that creamy sauce back to life.