This colorful spring pasta is incredibly versatile—feel free to add in any of your favorite veggies!
1 pound bucatini pasta
¼ pound baby carrots, trimmed of greens and sliced into coins
½ pound asparagus, ends snapped and sliced into ¼-inch-thick pieces
2 tablespoons unsalted butter
¾ cup freshly-shelled English peas
¼ cup thinly sliced leeks, white part only
2 garlic cloves, finely chopped
⅔ cup grated Grana-style cheese
½ cup crème fraîche, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
Sea salt and freshly-ground pepper
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add carrots, asparagus, English peas and leeks. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with vegetables, grated Grana cheese, crème fraîche and herbs. Season generously with salt and pepper, if needed.