Ingredients
– 12 ounces English peas in their pods, or 4 ounces shucked peas (120 g shucked peas)
– Kosher salt
– 8 ounces (225 g) asparagus, stalks cut on a sharp bias into 1-inch pieces
– 6 ounces (170 g) snap peas, strings removed, cut on a sharp bias into 1/2-inch slices
– 1 zucchini, cut into 1/4 inch slices
– 1 yellow summer squash, 1/4 inch slices
– 4 tablespoons (50 g) unsalted butter
– 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
– 2 whole cloves garlic, lightly smashed with the side of a knife
– 3 ounces (90 g) pine nuts
– 1 pound (450 g) fresh egg pasta, such as fettuccine, penne, or gemelli (see note)
– 6 ounces (170 ml) creme fraiche
– 2 teaspoons (5 g) finely grated zest and 1 teaspoon (5 ml) fresh juice from 1 lemon
– 1/2 ounce minced fresh basil leaves (about 1/2 cup packed leaves; 15 g)
– 1/2 ounce minced fresh parsley leaves (about 1/2 cup packed leaves; 15 g)
– Freshly grated Parmigiano-Reggiano, to taste
– Freshly ground black pepper
Directions
1. Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, peas, asparagus, snap peas, yellow squash, zucchini in boiling water for 1 minute each, transfer to ice bath to cool, then transfer to a paper towel-lined tray and pat dry. Empty pit, refill it with fresh water, season generously with salt, and return to a boil.
2. Meanwhile, in a 3 to 4 quart saucier or a 12-inch skillet, heat butter, olive oil, garlic, and pine nuts over low heat until gently sizzling. Cook, swirling pan constantly, until pine nuts just start to brown and garlic aroma is very strong. Do not let butter brown, remove it from heat occasionally if it starts to sizzle too rapidly. Discard garlic cloves. Add blanched vegetables to pan and toss to combine. Remove from heat.
3. When water is boiling, add pasta and cook until just shy of al dente, about 1 minut total for most fresh pasta. Drain pasta, reserving 1 cup cooking liquid. Transfer pasta to pan with vegetables and add creme fraiche, lemon zest, lemon juice, basil, and parsley. Set over high heat and cook, stirring and tossing constantly and adjusting the consistency as necessary with a few splashes of the starchy pasta water, until liquid reduces to a creamy sauce. The sauce should coat the pasta and leave a creamy trail on the bottom of the pan when you drag a wooden spoon through it. Off heat, stir in a generous shaving of fresh Parmigiano-Reggiano and season to taste with salt and pepper.
4. While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubble rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet. To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.
Hilary's Table 