Springtime Pasta Primavera

Springtime Pasta Primavera
Photo by Adrian Mueller


  • and freshly ground black pepper
  • 12 ounces farfalle pasta
  • ½ cup haricots verts (thin tender green beans)
  • Salt
  • ½ cup white mushrooms
  • ½ cup thin asparagus tips and stalks
  • 2 tablespoons fresh chives
  • + 5 more ingredients
    • 1 cup half-and-half
    • ¼ cup unsalted butter
    • ½ cup grated Parmesan cheese
    • ½ cup fresh peas
    • 4 seeded and diced ripe plum tomatoes

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 sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half an...

View full recipe at Epicurious


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