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)