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Springtime Pasta Primavera
- 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:View on Epicurious
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