Ingredients
1 pound fresh Asparagus
2 cups fresh Frozen peas
1 medium onion, chopped
1 large clove garlic, chopped
1 Tbs. Olive oil
1 large carrot, scraped and diagonally sliced
1 medium-size sweet red pepper, coarsely chopped
1 cup whipping cream
½ cup chicken broth
3 green onion, chopped
2 Tbs. chopped fresh basil or 2 tsp. Dried whole basil
½ tsp. Salt
8oz uncooked linguine, broken
½ Lb. Fresh mushrooms, sliced
1 cup freshly grated Parmesan cheese
¼ tsp. Freshly ground pepper
Preparation
1 Snap off tough ends of asparagus, Remove scales with vegetable peeler or knife, if desired. Cut asparagus diagonally into 1 ½ inch pieces. Place asparagus pieces and peas in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or unil vegetables are crisp-tender. Remove from heat; set aside. 2 Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain. 3 Combine whipping cream, broth, green onions, basil,and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally. 4 Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
