Melissa’s Pasta Primavera is Perfect for Spring | NYT Cooking

Get the FREE recipe for Melissa Clark’s Pasta Primavera with Asparagus and Peas: https://nyti.ms/4c7VmJZ

This simple pasta primavera recipe 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. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.
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