Pasta with Asparagus, Peas, Lemon, and Creme Fraiche

Name: Pasta with Asparagus, Peas, Lemon, and Creme Fraiche
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 12 ounces dried pasta, (such as penne, fusilli, or rigatoni); 1 tablespoon extra-virgin olive oil; ¾ cup thinly sliced spring onions (or thinly sliced red onion or shallots); 1 pound asparagus, (tough ends snapped off, cut into ½-inch pieces); 6 ounces snap peas, (tough strings removed, cut into ½-inch pieces ( 1 ½ cups)); 2/3 cup fresh or frozen defrosted English peas; ½ teaspoon freshly ground black pepper, (plus more to taste); ¾ teaspoon salt, (plus more to taste); Juice and zest of 1 lemon ((2 tablespoons juice)); 3 tablespoons crème fraîche ((see notes)); 3 tablespoons roughly chopped fresh mint; ¼ cup finely grated Parmesan cheese, plus more to pass at the table

Instructions

Prep:20minCook:12min

This recipe makes the most of asparagus and peas when they are sweet and tender in the springtime. You don't need much more than s few spoonfuls of crème fraîche and generous squeeze of fresh lemon juice to make a nourishing pasta that you will want to come back to every spring.

Updated at: Thu, 21 Nov 2024 23:10:20 GMT