Summer Pasta Primavera

Change up your Sunday Dinner with some fresh summer vegetables!!





  • 2 Tbsp olive oil, divided
  • 1 lb asparagus, cut into 1 1/2 inch pieces
  • 2 medium shallots, finely chopped
  • 1 lb of your favorite pasta
  • 8 oz sugar snap peas, cut in half
  • 1/2 cup dry white wine
  • 1 cup crème fraîche
  • 1 cup of shredded carrots
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh tarragon


  • Bring large pot of water to a boil. Heat oil in large skillet on medium-high. Add shallot and cook until translucent
  • Add asparagus, season with salt and pepper. Cook until tender
  • Cook pasta per package directions. Using a strainer, dunk snap peas in boiling pasta water. Remove and set aside
  • Add wine to skillet and simmer until liquid is reduced by half
  • Add crème fraîche to skillet and stir until combined. Add carrots and lemon zest and simmer 3 minutes.
  • Using tongs transfer pasta from water to pan and fold in vegetables.
  • Serve warm

Enjoy – see you in the Kitchen!

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