Springtime Pasta Primavera

6 Jan

12 ounces farfalle pasta, cooked

¼ cup butter

½ cup fresh tender green beans

½ cup asparagus tips and stems

½ cup English peas

½ cup button mushrooms, sliced

Salt and pepper to taste

1 cup half and half

½ cup fresh parmesan cheese grated

4 plum tomatoes, seeded and diced

2 tablespoons fresh chives, chopped

Melt butter in a large saucepan over medium low heat and saute vegetables just until tender. Season with salt and pepper. Add half and half and cook until thickened. Toss in the drained pasta and sprinkle with cheese. Pour into large serving bowl or platter and garnish with tomatoes.

Serves 4

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