Springtime Pasta Primavera

• 12 ounces farfalle pasta
• 14 cup unsalted butter
• 12 cup French haricots vert, ends trimmed (thin tender green beans)
• 12 cup asparagus tips, and stalks sliced in 1-inch pieces
• 12 cup fresh peas
• 12 cup white mushroom, thinly sliced
• salt & freshly ground black pepper
• 1 cup half-and-half
• 12 cup grated parmesan cheese
• 4 seeded and diced ripe plum tomatoes
• 2 tablespoons snipped fresh chives

1. 1.
2. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes.
3. Drain and set aside.
4. 2.
5. Melt the butter in a large pot over medium-low heat and quickly saute the vegetables until just tender.
6. Do not overcook.
7. Season well with salt and pepper.
8. Add the half-and-half and cook to thicken the sauce, 5 minutes.
9. Season well with pepper.
10. Toss in the drained pasta and sprinkle with Parmesan.
11. Garnish with diced tomatoes and chives or pea shoots, if available.
12. Serve immediately.

pasta, unsalted butter, haricots vert, fresh peas, white mushroom, salt, parmesan cheese, tomatoes, fresh chives

Taken from www.food.com/recipe/springtime-pasta-primavera-371286 (may not work)