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1/4 cup butter 50 g
6 cloves garlic, finely chopped 6
3/4 cup fresh peas 175 mL
1 red pepper, diced 1
24 stalks fresh asparagus, cut in pieces 24 stalks
1/2 cup fresh parsley, chopped 125 mL
1 large tomato, chopped 1
2/3 cup heavy cream 150 mL
salt and pepper, to taste
3 tbsp freshly grated Parmesan 45 mL
1 tsp dried tarragon 5 mL
350 g pasta 12 oz
Cook pasta in hot salted boiling water until tender but firm. Meanwhile, prepare sauce.
Melt butter. Add garlic, peas, pepper and asparagus. Sauté for 5 minutes.
Add parsley and tomato. Cook an additional 5 minutes.
Add cream, salt, pepper and boil until sauce is thick. Mix with Parmesan and tarragon.
Drain pasta and add to sauce. Mix. Serve immediately.
6 cloves garlic, finely chopped 6
3/4 cup fresh peas 175 mL
1 red pepper, diced 1
24 stalks fresh asparagus, cut in pieces 24 stalks
1/2 cup fresh parsley, chopped 125 mL
1 large tomato, chopped 1
2/3 cup heavy cream 150 mL
salt and pepper, to taste
3 tbsp freshly grated Parmesan 45 mL
1 tsp dried tarragon 5 mL
350 g pasta 12 oz
Cook pasta in hot salted boiling water until tender but firm. Meanwhile, prepare sauce.
Melt butter. Add garlic, peas, pepper and asparagus. Sauté for 5 minutes.
Add parsley and tomato. Cook an additional 5 minutes.
Add cream, salt, pepper and boil until sauce is thick. Mix with Parmesan and tarragon.
Drain pasta and add to sauce. Mix. Serve immediately.
