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All-Green Primavera

  • SERVES: 4
  • PREP: 10 minutes
  • TOTAL TIME: 25 minutes

In this case, it really is easy being green.

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

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