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
- Bring a large pot of water to a boil over medium-high heat. When the water comes to a boil, heavily salt it.
- While the water is coming to a boil, prepare the asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- 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.
- 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.