Pasta Primavera

I modify the following recipe a lot when I do not have all of the green ingredients... sometimes I only use sugar snap peas and english peas, other times I only use asparagus. Most of the time I overload on the veggies. Primavera is traditionally made with spaghetti but I mostly make it with pasta of different shapes. I prefer twisty pasta the size of asparagus spears/snap peas.

Pasta Primavera

olive oil
1 pound pasta of your preference
1 medium onion
2 cloves garlic
1.5 cup snap peas (cleaned, strings removed)
1.5 cup asparagus, cleaned and cut to match snap peas length
3/4 cup english peas
1 cup heavy cream
1 cup finally grated parmasan
Salt + pepper to taste

Cook the pasta in a large pot of salted boiling water. (Tip: Always add salt when your water starts boiling. Adding salt to cold water wears out the bottom of your pot faster. - This tip brought to you by Chemistry 101.)

In a large pan, sautee the onions in olive oil on medium heat until translucent, about 5-6 minutes. Add snap peas, asparagus, and peas. Saute for 3-4 minutes. In the last minute, add finally chopped garlic. Pour the cream over the veggies. When the cream starts simmering, reduce the heat to medium-low. Add the parmasan and stir until it melts. Add salt and pepper to taste. (remember to make the sauce a little on the salty side since pasta is not) Finally, add the pasta to the pen, mix it all up and serve with some extra grated parmasan on top.

Note: I once made it with fava beans and left-over soy beans in the mix and was super yummy.