Asparagus Pasta (Spring Butterflies) Recipe

• 1 lb pasta butterfly or possibly bow-tie pasta
• 3 Tbsp. butter
• 2 Tbsp. onions finely minced
• 8 ounce asparagus cut in 1/2-inch diagonal slices
• 2 x carrots peeled, cut in 1/4-inch diagonal slices
• 2 tsp minced fresh thyme
• 2 c. chicken stock or possibly reduced sodium canned broth
• 1 pkt frzn peas (10 ounce.)
• 1/4 c. minced fresh basil
• 1 tsp salt grated Parmesan cheese

1. Cook pasta in a large pot of boiling salted water till tender but still hard, 8 to 10 min.
2. In a large frying pan, heat butter over medium heat.
3. Add in onion and cook 3 to 4 min, or possibly till softened.
4. Stir in asparagus, carrots, and thyme.
5. Cook, stirring, 1 minute.
6. Add in stock, increase heat to medium-high, and cook till vegetables are crisp tender and stock is reduced to 1-1/4 c., about 3 min.
7. Stir in peas and basil and heat through.
8. Season with salt and pepper.

pasta butterfly, butter, onions, carrots, thyme, chicken, peas, fresh basil, salt

Taken from cookeatshare.com/recipes/asparagus-pasta-spring-butterflies-70953 (may not work)