20 minutes
A fresh and vibrant pasta dish featuring spring vegetables and a luscious herbed crème fraîche sauce.
Sugar Snap Peas, stems trimmed
0 lb
Asparagus, ends snapped
0 lb
tablespoons
cups
Spring Onion, thinly sliced, white part only
cups
Garlic Clove, finely chopped
cloves
teaspoons
to taste
Fettuccine, preferably fresh
0 oz
Parmigiano-Reggiano, grated, at room temperature
cups
Creme fraiche, at room temperature
cups
Flat Leaf Parsley, finely chopped
tablespoons
Tarragon, finely chopped
tablespoons
1. Prepare Vegetables
Start by bringing a large pot of heavily salted water to a boil. While waiting for the water to boil, prepare your vegetables. Slice the sugar snap peas into 1/4-inch-thick pieces and do the same with the asparagus, leaving the tips whole.
2. Cook Vegetables
In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbling, add the sliced snap peas, asparagus, English peas, and thinly sliced spring onions. Cook these vegetables for 3 to 4 minutes, stirring occasionally, until they are barely tender. At this point, stir in the finely chopped garlic and cook for an additional minute. Season the mixture with 1/2 teaspoon of fine sea salt and a generous amount of black pepper.
3. Cook Pasta
By now, your water should be boiling. Add the fresh fettuccine or tagliatelle to the pot and cook for 1 to 3 minutes, just until the pasta is al dente. Fresh pasta cooks quickly and absorbs flavors beautifully, so keep a close eye on it.
4. Combine Pasta and Vegetables
Once the pasta is cooked, reserve a cup of the pasta cooking water and then drain the pasta. Immediately transfer the drained pasta to the skillet with the cooked vegetables. Add the grated Parmigiano-Reggiano, crème fraîche, finely chopped parsley, and tarragon. Toss everything together, adding a splash of the reserved pasta water if needed to create a creamy sauce that coats the pasta and vegetables evenly. Taste and adjust the seasoning with more salt and pepper if necessary.
For a dish that celebrates spring, the freshness and quality of your vegetables will make or break the outcome. Source the best seasonal produce you can find—farmer's markets are ideal for this. The difference in flavor between just-picked asparagus, peas, and greens compared to out-of-season or older produce is significant.
The herbed crème fraîche is a star component, so choose your herbs carefully for maximum impact. Use fresh herbs over dried if possible, and consider a mix that complements the vegetables
Don't forget to season at every stage. Season the boiling water for the vegetables and pasta generously with salt. Taste and adjust the seasoning of the sauce before combining with the pasta. A squeeze of fresh lemon juice can also enhance the flavors and add a bright note to the dish.
Never underestimate the power of pasta water. It's seasoned and starchy, making it the perfect agent for adjusting the consistency of your sauce. Reserve at least a cup before draining the pasta. Add it incrementally to the sauce until you reach the desired silkiness.
Serve the pasta on warm plates to maintain its temperature. Garnish with additional fresh herbs, a sprinkle of freshly grated Parmesan or Pecorino cheese, and a grind of black pepper to add layers of flavor and texture.
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