Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers market might be in order.
Recipe information
Yield
Makes 4 servings
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
Need to make a substitution?
Preparation
Step 1
1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
Step 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.