This Pasta Primavera with Asparagus and Peas is the perfect mid week meal for spring. Tagliatelle tossed in a light sauce filled with fresh spring vegetables and herbs. Serve it with a fresh salad and homemade Garlic Knots for a complete dinner.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: asparagus, quick meals, stove top dinners
Set a colander over a pot of steaming water and add the chopped asparagus. After about 5 minutes, add the peas and steam for a further 3 minutes. Remove from heat.
Cook tagliatelle in boiling water for about 8 - 10 minutes. Drain and set aside. Reserve about 1cup/240 ml of pasta water.
While the vegetables are cooking, add butter and olive oil to a large deep sided skillet set over medium heat. Add the onion and sautee for about 5 minutes until golden.
Reduce heat to low and add the creme fraiche to the onions and stir really well so the creme fraiche doesn't split. Add about 2/3 cups of pasta water and continue to stir well.
Add the herbs, vegetables, salt and pepper to the sauce and stir well. Add the cooked pasta and stir well. Top with parmesan cheese and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Pasta Primavera with Asparagus and Peas
Amount Per Serving
Calories 487Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 67mg22%
Sodium 768mg33%
Potassium 526mg15%
Carbohydrates 65g22%
Fiber 7g29%
Sugar 8g9%
Protein 19g38%
Vitamin A 1317IU26%
Vitamin C 22mg27%
Calcium 141mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.