![]() I love asparagus, but I am so tired of just steaming it. I was looking for another option when I found this recipe for Pasta Primavera with Asparagus and Peas from the New York Times Cooking. So I decided to give it a try in the Delaney Test Kitchen. You’ll see that the recipe calls for crème fraiche or whole milk Greek yogurt. I went the yogurt route to be a little more healthy, but I could see how the crème fraiche would have added more flavor. I also felt that there wasn't enough sauce, so I used 1/4 cup of the pasta water when I mixed it all together and that worked great. I also used Buitoni Fettuce from the supermarket instead of making my own pasta for this one, since I needed it as a quick mid-week meal and I didn’t have any more fresh pasta on hand. Two packages was too much – I’d recommend using a 1 ½ packages instead. I love veggies in my pasta, so this was a win for me. My kids, not so much. But I will try again since it was so easy. Try for yourself and let me know what you think! Pasta Primavera with Asparagus and Peas:
INGREDIENTS:
PREPARATION:
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AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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