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I generally don’t need my food to be matchy-matchy, but in this case, I don’t mind one bit. This pasta dish has sooo many greens that give the noodles a vibrant color and super flavorful taste (well that, and the cup of parmesan, duh). Start with frozen peas, which hot take: are the undisputed BEST frozen vegetable on the planet. For the snow peas, look for the ones already sealed in a microwaveable bag—that means those pesky little fibrous threads have been removed. But if you can’t find the pre-threaded variety, you can remove them yourself (it’s kind of hypnotically relaxing). And with the snapping asparagus, well, all you have to do is bend and snap.
1 (8-ounce) package microwaveable snow peas (or ½ pound loose snow peas)
1 (½ pound) bunch asparagus, ends snapped off
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons minced garlic
1 cup frozen peas, defrosted
1 teaspoon kosher salt, plus more for seasoning
½ cup heavy cream
½ teaspoon freshly ground black pepper
8 ounces dried or fresh pappardelle pasta
1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
½ cup chopped fresh basil, plus more for garnish
Dreamy "noods," but without the carbs.
My two favorite food groups (seafood and pasta) in one favorite recipe.
An easy main-dish pasta that’s anything but Norma(l)
