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NYT Cooking: This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it
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NYT Cooking: This simple pasta primavera uses a combination of the earliest vegetables available in spring.

23 Pasta Recipes That Shout "Spring!" is a group of recipes collected by the editors of NYT Cooking

Personal recipe box containing recipes and collections hand-picked by an NYT Cooking User.

Sam is the founding editor of NYT Cooking, and writes about food for The Sunday Times Magazine. He has been the national editor, restaurant critic and culture editor of The Times. He is the author of “Thanksgiving: How to Cook It Well.

NYT Cooking: This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it

This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables

Pasta Primavera With Asparagus and Peas

NYT Cooking: This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season.

Love quick & easy pasta recipes, like my Tortellini with Asparagus in a Light Creamy Lemon Sauce. Prepped, cooked, and on the table in under 20 minutes!

Tortellini with Asparagus in a Light Creamy Lemon Sauce

If you're looking to get in 2015 try this quick & easy pasta recipe:Tortellini with Asparagus in a Light Creamy Lemon Sauce. Prepped, cooked, and on the table in under 20 minutes!

Spring Pasta Salad w/ Asparagus, Peas, & Greens

Spring Pasta Salad w/ Asparagus, Peas, & Greens

Dinner Recipe // Spring Pasta Salad w/ Asparagus, Peas, & Greens (Love Maegan)

// Lemon, Artichoke, Asparagus Pasta

Lemon Artichoke and Asparagus Pasta An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!

NYT Cooking: This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.

Pasta e Fagioli

Pasta e Fagioli. This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step

So delicious! This easy Mushroom Florentine Pasta is perfect for any night of the week. #recipe #pasta | shewearsmanyhats.com

MUSHROOM FLORENTINE : ith courgetti instead 8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted) 3 tablespoons all-purpose flour 1 cup chicken broth 1 cup whole…

Shrimp and Spinach Pasta is covered in the most #delicious garlic butter cream sauce. You HAVE to try this recipe! #ShrimpAndPastaParty

Shrimp, tomato, and spinach pasta in garlic butter sauce add scallops, PB mushrooms, green onions need spinach for 1 c cooked

Spring Pasta with Peas Asparagus and Butter by Heather Christo, via Flickr

Pasta with Peas and Asparagus

Spring Pasta with Peas Asparagus and Butter by Heather Christo, (Gluten-free pasta)

NYT Cooking: This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it

NYT Cooking

Pasta Primavera With Asparagus and Peas


clock
20 minutes
Ingredients
Vegetarian ∙ Serves 4
Produce
  • 1/2 lb Asparagus
  • 3/4 cup English peas, fresh
  • 2 Garlic cloves
  • 3 tbsp Parsley
  • 1/4 cup Spring onion
  • 1/4 lb Sugar snap peas, stems
  • 1 tbsp Tarragon
Pasta & Grains
  • 12 oz Fettuccine or tagliatelle
Baking & Spices
  • 1 Black pepper
  • 1/2 tsp Sea salt, fine
Dairy
  • 2 tbsp Butter, unsalted
  • 1/2 cup Creme fraiche or whole milk greek yogurt
  • 2/3 cup Parmigiano-reggiano, grated

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