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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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400 g (14 oz.) fettuccine or tagliatelle (preferably fresh)
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30 mL (2 tbsp.) unsalted butter
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120 g (¼ lb.) sugar snap peas, stems trimmed and sliced in half
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225 g (½ lb.) asparagus, ends snapped and diced
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175 mL (¾ cup) fresh or frozen peas
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½ jalapeno, minced
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60 mL (¼ cup) thinly sliced green onion
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2 garlic cloves, finely chopped
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1 jar Stefano Faita Alfredo sauce
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15 mL (1 tbsp.) finely chopped tarragon
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2 mL (½ tsp.) fine sea salt, more as needed
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To taste, black pepper, more as needed
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Directions
- Bring a large pot of salted water to a boil over medium-high heat.
- Drop pasta into boiling water and cook until al dente.
- In the meantime, melt butter in a large sauté pan set over medium-high heat.
- Add snap peas, asparagus, peas, jalapeno and onion. Cook until vegetables are barely tender (but not too soft), about 3 to 4 minutes.
- Add garlic and keep cooking for another 1 to 2 minutes. Season with salt and pepper.
- Add Alfredo sauce and cook for 3 to 5 minutes.
- Drain pasta and add to sauce. Immediately toss pasta with vegetables.
- Season with salt and pepper, if needed, and serve (if sauce is too thick, add some pasta water).
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