Herbed Pasta Primavera

• 6 ounces linguine
• 1 cup water
• 2 teaspoons cornstarch
• 2 teaspoons vegetable bouillon granules (or chicken)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 12 lb asparagus, trimmed and cut into 1 inch pieces
• 1 cup sliced carrot
• 12 cup chopped onion
• 1 (6 ounce) packagefrozed pea pods, thawed and well drained
• 23 cup chopped cashews
• 14 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• salt and pepper
• 13 cup shredded fresh parmesan cheese

1. Prepare linguine noodles according to the package directions; drain and set aside.
2. In a bowl, add 1 cup water, cornstarch, and bouillon granules; stir to mix and set aside.
3. Add olive oil to a big skillet over medium-high heat.
4. Saute garlic in hot oil for 15 seconds; add the asparagus, carrots, and onion; saute for 2 minutes.
5. Add the pea pods, cashews, parsley, basil, salt and pepper to taste; saute about 1 minute or until veggies are crisp-tender; transfer veggies to another bowl.
6. Add bouillon mixture to the skillet; cook and stir until thickened and bubbly; continue cooking/stirring 1 minute more.
7. Add vegetables back to the skillet; stir to coat and cook until heated thoroughly.
8. Spoon linguine noodles onto individual plates; top with vegetable mixture; sprinkle with parmesan cheese.

linguine, water, cornstarch, vegetable bouillon granules, olive oil, garlic, carrot, onion, pods, cashews, parsley, fresh basil, salt, parmesan cheese

Taken from www.food.com/recipe/herbed-pasta-primavera-67520 (may not work)