Springtime Pasta Primavera
A fresh and vibrant pasta dish featuring seasonal vegetables like haricots verts, asparagus, peas, and mushrooms in a light cream sauce, finished with Parmesan cheese and fresh tomatoes.
4 servings
22 min
Ingredients
- •12 ounces farfalle pasta
- •¼ cup unsalted butter
- •½ cup haricots verts
- •½ cup asparagus
- •½ cup fresh peas
- •½ cup white mushrooms
- •to taste salt and pepper
- •1 cup half-and-half
- •½ cup grated Parmesan cheese
- •4 whole plum tomatoes
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
12 min
- 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.
10 min