Ingredients
- 100 g sugar snap peas
- 250 g asparagus, woody ends trimmed, halved at diagonal
- 2 tablespoons olive oil
- 50 g fresh or frozen peas
- 3 green onions, white part and light green part thinly sliced
- 2 garlic cloves, minced
- sea salt and freshly ground pepper, to taste
- 400 g dry pasta of choice
- 30 g freshly grated Parmesan, plus more to serve
- 1 x 150 g container crème fraîche
- Generous handful fresh chopped soft herbs (I like basil, mint, parsley and chives)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente . Reserve 1/3 cup / 80 ml of the pasta cooking water before draining.
- Meanwhile, heat the oil in a large skillet (or wok) over medium-high heat. Add snap peas, asparagus, peas and green onion. Cook, stirring often, until vegetables are barely tender (al dente), 3 to 4 minutes. Stir in the garlic, season with salt and pepper, and cook 1 additional minute.
- Reduce heat and stir in the crème fraîche, parmesan, and a little of the pasta cooking water. Add the pasta and herbs, and toss to combine. If desired, add a little more of the cooking water to further thin the sauce.
- Season with additional salt and pepper, to taste and serve immediately. Garnish with freshly chopped basil and additional Parmesan cheese, if desired. Enjoy!
Nutrition
Notes
- For fans of lemony flavours, feel free to add a little fined grated lemon zest and a squeeze of fresh lemon juice at the end.
- I like to use olive oil, however butter can be used instead to add an extra bit of richness and flavour.
- Toasted pine nuts also make a delicious addition to the primavera recipe.