Ingredients
12 oz farfalle pasta
1/4 C unsalted butter
1/2 thin tender green beans, ends trimmed
1/2 C thin asparagus tips and stalks sliced in 1 inch pieces
1/2 C fresh peas
1/2 C white mushrooms thinly sliced
salt and freshly ground pepper
1 C half and half
1/2 C grated parmesan cheese
4 seeded and diced plum tomatoes
2 T snipped fresh chives
Preparation
Cook pasta in large pot of boiling saled wawter until just tender, drain & set aside Melt butter in large pot on med/low and quickly saute veggies til just tender. Season with salt and pepper. Add half and half and cook to thicken, 5 min. Toss in pasta and sprinkle with parmesan, garnish with diced tomatoes and chives
