1 lb. butterfly or bow tie pasta
2 T. butter
2 T. finely chopped onion
8 oz. med. asparagus, cut into 1/2 inch diagonal slices
2 med. carrots, peeled and cut into 1/4 inch diagonal slices
2 t. chopped fresh thyme
4 c. chicken stock
1 – 10 oz. package frozen peas
1/2 c. fresh basil
1 t. salt
1/4 t. pepper
1/4 c. Parmesan cheese
Cook pasta in 4 cups chicken stock for 8-10 minutes or until tender. Reserve 2 cups chicken stock liquid. In a large frying pan, melt butter over medium heat. Add onion and cook 4 minutes. Stir in asparagus, carrot and thyme. Cook for 1 minute more. Add stock and increase heat to medium high heat. Cook until stock is reduced to 1 1/4 cups (about 3 minutes). Stir in peas and basil. Heat for 2 minutes more. Season with salt and pepper.
Drain pasta and pour into a warmed large bowl. Pour primavera sauce over the top and then sprinkle Parmesan cheese on top. From 365 Easy Italian Recipes.
Grocery List
bow tie pasta
butter
onion
asparagus
carrots
fresh thyme
chicken stock
frozen peas
fresh basil
salt
pepper
Parmesan cheese
Approximate Cost: $7.35
