Pasta Primavera

This was one yummy dinner!!!  I doubled up the recipe, but forgot to buy double the asparagus, but to be honest, it was just the right amount.  If you double, you can always double the asparagus but it tastes just fine without it.

What you will need:

8 ounces bow-tie pasta

3 tablespoons butter

1 pound asparagus, cut into 3/4-inch pieces

1 cup shredded carrots

1/2 cup frozen baby peas

3/4 cup half and half

1/2 teaspoon salt

3/4 cup finely shredded parmesan cheese, divided

1/4 cup copped fresh basil

What to do:

Cook the pasta in a pot of boiling salted water according to the package directions; drain.  While the pasta is cooking, melt the bitter in a large deep skillet over medium-high heat.  Add the asparagus; cook for 2 minutes.  Add the carrots and peas, cook for 3 minutes or until the vegetables are crisp-tender(I did 6 minutes at this point  since I doubled the recipe).  Reduce the heat to medium-low.  Add half and half and salt and cook for one more minute or until the half and half is hot but not boiling.  Add the cooked and drained pasta to the skillet and toss.  Add 1/2 cup of the cheese and toss.  Serve the pasta sprinkled with the remaining 1/4 cup cheese and the basil.  Serve with some yummy french bread and dinner will be amazing!!!!