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)
1/4 cup grated Parmigiano-Reggiano, at room temperature
1/4 cup crème fraîche or whole milk Greek yogurt, at room temperature
1 tablespoon finely chopped parsley

Instructions

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not mushy); 3 to 4 minutes. Stir in garlic and cook 1 minute more. 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, reserving some pasta cooking liquid, and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Add ¼ cup or so of pasta water and season generously with salt and pepper, if needed.