Pasta Primavera

Ingredients

• 1 pound fresh asparagus (medium to thick stalks), trimmed
• 6 ounces small multicolored carrots (about 12 carrots)
• 12 ounces uncooked bronze-cut durum wheat tagliatelle pasta (such as Seggiano Organic)
• 12 tablespoons cold unsalted butter (6 ounces), cut into 1/2-inch pieces, divided
• 1 tablespoon finely chopped garlic (from 3 medium garlic cloves)
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 4 ounces fresh sugar snap peas, trimmed and thinly sliced lengthwise (about 1 cup)
• 1 cup fresh pea shoots, plus more for garnish
• 3/4 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1/2 cup), plus more for garnish
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice (from 1 lemon)

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