How to: Easy spring veg pasta
This recipe is as green as spring! Cook enough pasta for 4 people. Meanwhile, cut 8 oz snap peas and 1 lb asparagus into 1-inch pieces. Add 2 tbsp butter and 3 cloves chopped garlic to a pan over medium heat, then follow with snap peas, asparagus, 4 oz fiddleheads, salt and pepper. Cook 5 mins. Stir together cooked pasta and 6 oz crème fraîche or ricotta, then fold in cooked veggies, 1 c Parmesan, 1/4 c chopped ramps or scallions and 1/2 c chopped basil. Season with salt and pepper.
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