Pasta Primavera with Asparagus and Young Peas

Pasta and Pizza | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta Primavera with Asparagus and Young Peas

Ingredients

Peas - 10.6 oz
Asparagus - 9.5 oz
Butter - 2 tablespoons
Green Onion - 0.7 oz
Garlic - 2 cloves
Salt - to taste
Ground Black Pepper - to taste
Fettuccine Pasta - 10.6 oz
Cream - 4 fl oz
Chopped Parsley - 3 tablespoons
Tarragon - 1 tablespoon

Step by Step guide

Step 1

In a large pot, bring heavily salted water to a boil.

Step 2

While the water is heating, cut the young peas and asparagus into small pieces. Leave the tips of the asparagus whole.

Step 3

In a large skillet over medium heat, melt the butter. Add the peas, asparagus, and onion. Cook for 3-4 minutes until the vegetables are tender. Then add the garlic and cook for another minute. Season with salt and pepper to taste, remove from heat, and set aside.

Step 4

Add the pasta to the boiling water and cook until al dente.

Step 5

Drain the water, transfer the pasta to a large bowl, and mix with the vegetables. Add Parmesan, yogurt, and herbs. Season with salt and pepper to taste.