By Nancy Caivano
1 lb pasta (I prefer Farfalle
with this dish, but any pasta will work)
1 lb asparagus spears
1/2 lb green beans, stem ends snipped off
1 cup heavy cream
3 tbsp butter
1-1/4 cups grated Pecorino Romano cheese
1/4 cup chopped parsley (or 2 tbsp dry)
3 tbsp julienne basil (or 1 tsp dry)
Salt and pepper
1 cup coarsely chopped, toasted walnuts
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, trim tough ends from asparagus; cut into 1" lengths. Steam asparagus and beans together until crisp-tender, about 3 minutes. (Alternately, plunge vegetables into boiling water for about 3 minutes). Rinse with cold water to stop cooking, drain and set aside.
In a small saucepan, combine cream and butter until butter is melted. Add Romano cheese, parsley and basil. Combine well. Season with salt and pepper.
Return drained pasta to pot. Add vegetables and toss. Add cream and combine. Add walnuts, toss to combine well and serve immediately passing extra Romano cheese.
To reduce fat in this recipe, you can substitute evaporated skim milk, and reduce the amount of or omit the butter. Plus, you can reduce the amount of Romano cheese to your taste.
This page created April 1999
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