Springtime Pasta Primavera |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Buy the freshest seasonal vegetables for this pasta. A trip to your local farmersÂ’ market might be in order. Ingredients:
12 ounces farfalle pasta |
1/4 cup unsalted butter |
1/2 cup haricots verts (thin tender green beans), ends trimmed |
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces |
1/2 cup fresh peas |
1/2 cup white mushrooms, thinly sliced |
salt and freshly ground black pepper |
1 cup half-and-half |
1/2 cup grated parmesan cheese |
4 seeded and diced ripe plum tomatoes |
2 tablespoons snipped fresh chives |
Directions:
1. 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
2. 2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.
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