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   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   
       
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