Pasta primavera with asparagus and young peas
4 servings
20 minutes
Pasta primavera with asparagus and young peas is the embodiment of spring on a plate. This dish originates from Italian cuisine, where the freshness and simplicity of ingredients take precedence. A light creamy sauce envelops tender fettuccine, while crunchy asparagus and sweet young peas add texture and brightness to the flavor. The aromas of fresh tarragon and parsley provide herbal notes, highlighting the harmony of spring vegetables. The dish is versatile—perfect for a light lunch or a family dinner. With its freshness and balanced taste, pasta primavera can become the centerpiece of a festive table or a cozy dinner under the warm spring sun.
1
Boil heavily salted water in a large pot.
- Salt: to taste
2
While the water is heating, cut the young peas and asparagus into small pieces. Leave the tips of the asparagus whole.
- Dried peas: 300 g
- Asparagus: 270 g
3
In a large skillet over medium heat, melt the butter. Add peas, asparagus, and onion. Cook for 3-4 minutes until the vegetables are tender. Then add garlic and cook for another minute. Season with salt and pepper to taste, remove from heat and set aside.
- Butter: 2 tablespoons
- Dried peas: 300 g
- Asparagus: 270 g
- Spring onion: 20 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Add the pasta to boiling water and cook until al dente.
- Fettuccine: 300 g
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.
- Fettuccine: 300 g
- Dried peas: 300 g
- Asparagus: 270 g
- Cream: 120 ml
- Chopped parsley: 3 tablespoons
- Tarragon: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
