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!

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…

I used edamame pasta for *health* and Greek yogurt instead of crème fraise. The sauce to be balanced and just tangy enough. I cut the vegetables a little smaller than specified so they would align better with the pasta. Overall I would definitely eat this again, but next time I’ll try with standard pasta. Be careful with seasoning the vegetables in the pan; cheese and yogurt bring their own salt and tang and if you don’t account for them the dish may be overseasoned.

I used sour cream because it's all I had. Put it in the bottom of the bowel with the grated cheese and then mixed it with the pasta - then added the veggies and mixed again. Really good!

You better have a big glass of water by your plate when you sit down to eat this. I added pasta water, chicken broth and drizzled some olive oil, still bone dry, but my asparagus was lovely.

One of my favorite recipes. Its winter and if you can find good asparagus this an all season dish

I added thickly sliced zucchini to bulk up the veg. I didn’t have any creme fraiche and didn’t feel like yogurt, so I added a tablespoon and a half of leftover sour cream. But it didn’t seem enough to coat the pasta so I added two big dollops of labneh, a splash of the pasta water, the grated parmigiano reggiano and stirred briskly to emulsify. I served it with some more parmigiano reggiano and plenty of black pepper. It was hearty without being heavy. My daughter declared it “sensational”.