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💡 This pasta primavera is as easy as it gets y'all. Packed with fiber from spring veggies and high-quality pasta, you'll be a lil' gagged at how decadent and creamy a high-fiber dish can be. Note that you can use whatever veggies you desire in this dish! Sticking with the spring theme is ideal, but recipes don't have rules (especially if your body doesn't agree with an ingredient)
Pasta Primavera Ingredients
- 1/4 pound sugar snap peas, stems trimmed
- 1 pound asparagus, ends snapped and chopped into thirds
- 2 tablespoons unsalted butter
- 1 cup fresh English peas (frozen does the job)
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- Salt to taste
- Black pepper to taste (we like a lot)
- 1 pound fettuccine or tagliatelle, preferably bronze cut
- 1 cup grated Parmigiano-Reggiano, at room temperature
- 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature (see note for substitutions below)
- 1 1/2 cup cherry tomatoes, sliced in half
- Finely chopped parsley to taste
- Finely chopped tarragon to taste
- Finely chopped basil to taste
💡 If you want to make this dairy-free, try our cashew parmesan and swap the crème fraîche/Greek yogurt with blended silken tofu. Make sure to keep extra pasta water on hand to thin out the sauce as needed.
Pasta Primavera Directions
Step 1
Bring a large pot of heavily salted water to a boil over medium-high heat.
Step 2
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, shallots, and garlic. Add the English peas now but if you are using frozen, wait until step 3. Cook vegetables 3 to 4 minutes (don't cook them too soft). Season with salt and pepper; set aside.
Step 3
Drop pasta into boiling water and cook until al dente according to the package's instructions. Reserve pasta water, drain the pasta well, and immediately toss pasta with vegetables, cherry tomatoes, Parmigiano-Reggiano, crème fraîche and herbs. Add frozen peas now as well if using. Add a splash of pasta water if the sauce is too thick. Season generously with salt and fresh cracked black pepper, if needed. Serve with a big arugula salad on the side.