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Spring Butterflies

Yields:8 servings
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Recipe Cooking TimePreparation10 minutes
Cooking20 minutes
Ready In30 minutes
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Ingredients

1 pound pasta, bow-tie
3 tablespoons butter
2 tablespoons onions finely chopped
8 oz Asparagus; 1/2" diag. asparagus cut into 1/2 inch slices diagonally
2 each carrots peeled, cut 1/4 inch diagonally
2 teaspoons thyme fresh, chopped
2 cups stock
10 each green peas frozen
1/4 cup basil fresh, chopped
1 teaspoon salt
1 x parmesan, parmigiano-reggiano cheese, grated grated

Directions

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 cups, about 3 minutes.

Stir in peas and basil and heat through.

Season with salt and pepper.

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Baked Beans C/P

Great basic bean recipe for bean lovers. The only thing missing in the recipe is an indication of what size of crockpot to use. The four quart one we used was a bit too small, but after adjustment of ingredients it turned out great!