We think any recipe worthy of being called Pasta Primavera should contain tons of veggies that sing of springtime, and ours fits the bill: not just tender-crisp snap peas and asparagus, but gorgeous carrots (we love the multicolored ones), savory sweet shallots and fragrant tarragon. This vegetarian main dish is easy enough to be a weeknight meal, but elegant enough to celebrate something special or just making it to the weekend.
This dish is also pretty forgiving: don't have a particular veg? Leave it out or sub in what you do have. What's key is to make sure to partially cook any hardier ingredients, either in the pasta water like we do the snap peas or in the sauce at the end, like the carrots. No crème fraîche? Try sour cream or even a little yogurt (though you'll probably want to use less wine).
2 tbsp. olive oil, divided
1 lb. asparagus, trimmed and cut into 11/2-in. pieces
2 medium shallots, finely chopped
Kosher salt and pepper
1 lb. tagliatelle or pappardelle
8 oz. sugar snap peas, cut into 11/2-inch pieces
1/2 c. dry white wine
1 c. crème fraîche
2 large carrots, shaved with peeler
1 tbsp. grated lemon zest
1 tbsp. fresh tarragon
Bring large pot of water to a boil. Heat 1 tablespoon oil in large skillet on medium-high. Add asparagus and cook until barely tender. Transfer to bowl.
Add remaining tablespoon oil to skillet and return to medium-low. Add shallots and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes.
While shallots are cooking, cook pasta per package directions. Using strainer, dunk snap peas in boiling pasta water 30 seconds, then remove and set aside.
Add wine to shallots and simmer until reduced to 2 tablespoons, about 5 minutes. Turn heat to lowest setting.
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. Fold in asparagus, snap peas, tarragon, and 1/4 teaspoon salt, adding 1/4 to 1/3 cup pasta water if pasta seems dry.