PASTA PRIMAVERA

1 pound fresh asparagus (medium to thick stalks), trimmed

6 ounces small multicolored carrots

12 ounces uncooked bronze-cut durum wheat tagliatelle

12 tablespoons cold unsalted butter , cut into 1/2-inch pieces

1 tablespoon finely chopped garlic

1/4 cup water

1/4 teaspoon kosher salt

4 ounces fresh sugar snap peas, thinly sliced lengthwise

1 cup fresh pea shoots, plus more for garnish

3/4 ounce Parmigiano-Reggiano cheese, grated

2 tablespoons chopped fresh chives

2 teaspoons chopped fresh tarragon

Step 1    

Using a Y-shaped vegetable peeler, shave asparagus into very thin ribbons to equal 1 cup. Shave the purple carrots (from multicolored carrots) into very thin ribbons to equal 1/2 cup. Shave remaining carrots into very thin ribbons to equal 1/2 cup. (Reserve remaining asparagus and carrots for another use.) Set aside.

Step 2    

Cook pasta in a pot until very al dente

Step 3    

While pasta cooks, place purple carrot ribbons in a fine wire-mesh strainer. Lower strainer into boiling water with pasta, and cook carrots until tender, about 20 seconds. Remove strainer; drain carrots, and set aside. Melt 1 tablespoon butter in a large skillet over medium. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add 1/4 cup water; let come to a simmer. Gradually whisk in 5 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in salt.

Step 4    

Using tongs, lift cooked pasta from pot and transfer to skillet, reserving cooking liquid in pot. Increase heat under skillet to medium-high. Add snap peas, asparagus ribbons, uncooked carrot ribbons (do not add purple carrot ribbons), and remaining 6 tablespoons butter; cook, stirring and shaking skillet constantly, adding 1/4 cup reserved cooking liquid at a time, until a creamy sauce forms and clings to pasta, 2 to 3 minutes.

Step 5    

Remove skillet from heat. Add pea shoots, cheese, chives, tarragon, and lemon zest and juice, stirring constantly until thoroughly combined and cheese is melted. (Add a little more cooking liquid if necessary to maintain a creamy consistency.)

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