Serves 3-4

Wine Pairing:

TOR Wines Carneros Chardonnay


  • 3/4-pound freshly shelled English peas, or fava beans or edamame
  • ½ pound asparagus, ends trimmed and cut on the diagonal into 1-inch pieces
  • 2 tablespoons unsalted butter
  • ¼ cup thinly sliced spring onion, white part only (or use shallot)
  • 2 garlic cloves, finely chopped
  • ½ teaspoon fine sea salt, more as needed
  • Black pepper, more as needed
  • 12 ounces fettuccine or tagliatelle, or homemade wide egg noodles
  • ⅔ cup grated Parmigiano-Reggiano, at room temperature
  • ½ cup heavy cream
  • 3 tablespoons finely chopped basil
  • 2 tablespoon finely chopped tarragon
  • Zest of one unwaxed lemon


  1. Bring a large pot of water to a boil over medium-high heat. When the water comes to a boil, heavily salt it.
  2. While the water is coming to a boil, prepare the asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  3. Melt butter in a large skillet over medium-high heat. Add asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Add the cream, season with salt and pepper; set aside.
  4. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, herbs and lemon zest. Season generously with salt and pepper, if needed.