1 lb. butterfly or bow-tie pasta
\n1 T. butter
\n2 T. finely chopped onions
\n8 oz. asparagus, cut in 1\/2-inch diagional slices
\n2 carrots, peeled, cut in 1\/4-inch diagonal slices
\n2 tsp. chopped fresh thyme
\n2 C. chicken stock, or reduced sodium canned broth
\n1 10 oz. package frozen peas
\n1\/4 C. chopped fresh basil
\n1 tsp. salt
\nGrated Parmesan cheese<\/p>\n
Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1\/4 C., about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Drain pasta and pour into a warmed large bowl. Pour primavera sauce on top and toss together. Top with more cheese, if desired. Note: 1 tsp. dried basil may be substituted for fresh basil and 1\/2 tsp. dried thyme may be substituted for fresh thyme.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. butterfly or bow-tie pasta 1 T. butter 2 T. finely chopped onions 8 oz. asparagus, cut in 1\/2-inch diagional slices 2 carrots, peeled, cut in 1\/4-inch diagonal slices 2 tsp. chopped fresh thyme 2 C. chicken stock, or reduced sodium canned broth 1 10 oz. package frozen peas 1\/4 C. chopped fresh basil 1 tsp. salt Grated Parmesan cheese Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes….<\/p>\n