This is a classic Italian pasta, that I add some summer vegetables to because I can’t help myself. We want things that heat quickly, like super thinly sliced asparagus or julienned zucchini. My kids love peas or you can do no vegetables, or add a handful of herbs so there is a fresh, herbalism going on.

I got these fancy conchiglie pasta guys, but truly any shape works here. We really need to use a good quality butter here. Kerrygold is easy to find, or larger markets carry French or European butters that are better quality when we’re working with such trim ingredients. The traditional route uses heavy cream but I’m calling for creme fraiche because it doesn’t risk breaking with all the acid. I think you can skip it if you want something lighter. I’ve made it both ways and it’s up to you how luscious you want it.

Serve is along with a peppery arugula salad and maybe some simple meatballs if you’re looking to add a protein.