Possibly one of the healthiest pastas on my list. Recipes usially call for crème fraiche but for this one I subbed with sour cream as I had some left. For a creamier taste I'd go for Philadelhpia, or add burrata on top as I did.
I drain the pasta over my serving bowl to warm it up before combining the ingredients in it.
Ingredients
80g sugar snap peas, chopped
150g asparagus, chopped
2 tbsp unsalted butter
0.5 cup frozen peas
4 thinly sliced spring onions, white part only
2 garlic cloves, mince
½ tsp sea salt
½ tsp black pepper, more as needed
350g tagliatelle, preferably fresh
½ cup grated parmesan, at room temperature
½ cup crème fraiche/Greek yoghurt/sour cream/Philadelphia, at room temperature
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
Method
Mix the parmesan and whichever cream ingredient you are using and leave to come to room temp.
Melt butter in a large pan over medium heat.
Add snap peas, asparagus and spring onion and cook until vegetables are just tender (not too soft), 3 to 4 mins.
Stir in garlic and frozen peas and cook 1 min more.
Season with salt and pepper and set aside.
Cook pasta until al dente.
Drain, transfer to a large bowl and immediately toss pasta with vegetables, creamy mixture and herbs.
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