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     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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