What a delightful spring pasta recipe, courtesy of The New York Times.
Ingredients
1/8 pound sugar snap peas, stems trimmed
1/4 pound asparagus, ends snapped
1 tablespoon unsalted butter
1/4 cup fresh English peas
1/8 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, more as needed
Black pepper, more as needed
6 ounces short pasta (like fusilli), preferably fresh (see recipe)