Pasta Primavera With Asparagus and Peas Recipe (2024)

Primavera the best season and the recipe a great combination of ingredients (asparagus "the rite of spring). May I add, in Italia we use the garlic whole and crushed to flavor the cooking fat (oil or butter) then it is discarded. To finish the dish instead of creme fraiche drizzle the best quality extra virgin olive oil over the finished product, the flavor would be more natural and lighter.

This recipe is exceptional. I use frozen baby peas and to keep them tasty and crisp I add the frozen peas after draining the pasta then toss. The heat of the cooked pasta cooks them yet leaves them crisp.
Enjoy!

For everyone who says there isn't enough sauce - I added about 1/2 cup chicken broth at the end of cooking the veggies, and also mixed about 1/4 cup water from the pasta in when I tossed everything together. This resulted in a less dairy-focused but still flavorful mix that allowed the lovely taste of the spring vegetables to shine through.

Quick, easy, and delicious - here are my modifications: 2 lb asparagus, double the shallots and garlic, skipped the snow peas, tiny pinch of dried tarragon (such a tricky herb) while cooking, splash of vermouth cooked down a bit then ~1/4 c of pasta water to moisten, 1/2 lb pasta, and a squeeze of lemon and drizzle of EVOO instead of the creme fraiche (as suggested by chef Pace).

Forget the creme fraiche or Greek yogurt instead use:Heavy Cream, bring to boil for only 1 minute and use

A really great dish. As English peas were out of season I had to, as the recipe suggested, use frozen peas. Also as the chef from Italy suggested, I drizzled olive oil over the finished product rather than crème fraiche. I real hit!

This is as easy and good as it sounds. I used fresh favas in place of the peas, and it was outstanding. The creme fraiche is essential and ensures the basis for a good sauce for this recipe. The tarragon gave it an extra taste of spring. Chives would be a nice addition.

This reminds me of the recipe for the Pope's risotto, published in the Times several years ago. Lidia cooked it during a visit to NY by the then Pope. It is not available in Cooking but should be. I make it ever Spring.

I left out the creme fraiche, and drizzled with olive oil and added 1 large lemon's worth of lemon zest. It was pretty perfect.

I made this recipe, and we enjoyed it. I do have a question. The recipe says to slice the snap peas, but the picture show whole snap peas. Maybe it doesn't matter, but the question is --- to slice the snap peas or not to slice the snap peas? Either way, I would make it again.

This takes 20 minutes--after you've prepped the veggies--so take that into your time equation on a weeknight. Loved the flavor and the tarragon adds a wonderful touch. Will try a little added prosciutto next time.

Didn't love the taste or texture of Greek yogurt. Recommend heavy cream or half and half instead.Reserved some pasta water just in case - all combined, it was very thick and dry - so the pasta water was helpful to break it up. Broth would help here too. Finished with lemon zest and juice to taste at the end--thanks to other reviewers for that suggestion!

Ok so I was optimistic about this and I love using in season produce. But I would make several modifications. First of all if you’re using standard portions of veg from the grocery store, it takes a lot longer than 3-4 minutes to cook till tender. Would add red pepper flake for some spice. Veg needs at least 3 tsp salt. Reserve lots of pasta water. Leave out the crème fraîche. Undercook the pasta by a minute. Stir in the veg, pasta, pasta water, tbsp butter, andcheese till a glossy consistency.

I sure feel like I am not as adept at Mellissa's recipes as others, given this is not the first subpar result. I sourced all the ingredients at an upscale grocery store. Then I truly followed the recipe and instructions to the letter and it was a big flop. Could not just avoid having balled up pasta and the rest separated to other areas of the bowl. So passed and we went out to our local favorite Thai restaurant.... Ironically, cheaper cost in terms of time and money sans frustration:-)

This is a very tasty and simple recipe. Two adjustments I’d make - use short pasta to make the mixing in of the veg easier (I get it looks less fancy, but who cares about fancy when you’re trying to get dinner on the table in 20 minutes?) and increase quantities in order to use a full box of pasta.

So delicious! Do not skip out on the fresh tarragon. My sauce could have taken a bit of pasta water, too bad I didn’t save any before draining. Next time!

Added red pepper flakes for some spice and it was delicious! Definitely worth making homemade pasta for

A great way to welcome the arrival of Spring. Made it almost as written, but swapped out a mild goat cheese for the creme fraiche, and leeks for the snap peas because that’s what I had at hand. The goat cheese melted into the pasta and made the dish nice and creamy with an added flavor dimension. Also added grated lemon peel and a bit of vegetable stock.

Made this for Easter and even my 14 year old loved it. Did some modifications based on previous posts. Sautéed shallots in evoo and butter. Added 1.5 tap of vegetable better than bouillon. Once the bouliion melted into the oil mix, added in snap peas, asparagus and carrot ribbons. Sautéed two minutes. Added in the pasta, 3/4 c of pasta water, creme fraiche and parmesan and parsely. Added juice from one lemon.

Went the no dairy route. Butter, olive oil. I included shrimp, and some salad greens. Also capers, and a squeeze of lemon. Served over mafalda pasta. This was delicious and not bland.

" slice snap peas and asparagus stems into ¼-inch-thick pieces". The asparagus into ¼-inch-thick pieces? The photos as mentioned elsewhere does not show that....

We substituted shelled edamame for peas, which tasted great and added some extra protein. Delicious!

Also add lemon rind!

Very fresh and tasty! I made as directed, but just added a bit more creme fraîche and some lemon juice (for those complaining that there's not enough sauce). I also used frozen peas because that was all the store had and they were still great in it. Great spring pasta dish, and pretty easy to make!

Fabulous recipe; the taste of Spring! Added 2 tbs of pine nuts...perfect!

Good, but wasn’t hot. Will make again. Harbinger of spring!

Why creme fraiche or yoghurt? Detracts from the fresh taste of veggies: use olive oil instead , is better for taste and atherosclerotic plaques…