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Pasta unsalted butter haricots vert fresh peas white mushroom salt Parmesan cheese tomatoes fresh chives
Viewed: 53 - Published at: 6 years agoIngredients
- 12 ounces farfalle pasta
- 14 cup unsalted butter
- 12 cup French haricots vert, ends trimmed (thin tender green beans)
- 12 cup asparagus tips, and stalks sliced in 1-inch pieces
- 12 cup fresh peas
- 12 cup white mushroom, thinly sliced
- salt & freshly ground black pepper
- 1 cup half-and-half
- 12 cup grated parmesan cheese
- 4 seeded and diced ripe plum tomatoes
- 2 tablespoons snipped fresh chives
Method
- 1.
- In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes.
- Drain and set aside.
- 2.
- Melt the butter in a large pot over medium-low heat and quickly saute the 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.
