Pasta Primavera With Asparagus and Peas

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.

First did this one in the spring with fiddleheads instead of asparagus (same family, apparently), but it works well with almost any combination of vegetables in season, including broccoli and red pepper, zucchini and shiitake mushrooms, etc. The only constants seem to be garlic, green onions, yogurt, parsley, and reggiano.

Yummy.

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).

Barilla is my favorite pasta. This recipe is easy and delicious, All I could find fresh were asparagus and sugar peas but "No Worries" it was still delicious!

I would like to pass along a CAVEAT concerning recipes that call for boiling pasta in heavily salted water and also call for the same pasta water to be used added to the sauce: much too salty. My solution is to not boil the pasta in salted water and it comes out just fine.

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.

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.

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.

First of all, this recipe is easy, quick, and delicious.

I skipped the sugar snap peas. Cooked the onion, garlic, and asparagus for 10 minutes (the entire time the pasta was cooking). Added this to the cooked pasta, as well as an entire bag of frozen peas (per recommendation by another commenter) -- I was nervous that the peas wouldn't cook completely, but they did and weren't mushy.

Definitely save some pasta water to add at the end.

I would make this again in a heartbeat.

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.

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!

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.