Spring Butterflies

Yields:	8 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 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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Member Review

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!