April 9, 2014
This fresh recipe makes a lovely bowl of Pasta Primavera that's absolutely loaded with veggies and packed with flavor. A perfect addition to a Springtime cookout or picnic.
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
To read the rest of this recipe, Click Here: Springtime Pasta Primavera
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