By Nancy Caivano
1 pound pasta (I prefer farfalle with this dish, but any pasta
1 pound asparagus spears
1/2 pound green beans, stem ends snipped off
1 cup heavy cream
3 tablespoons butter
1-1/4 cup grated pecorino romano cheese (or parmesan)
1/4 cup chopped parsley (or 2 tablespoons dry)
3 tablespoons julienne basil (or 1 teaspoon dry)
1 cup coarsely chopped, toasted walnuts
Method: 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 grated 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 with extra grated cheese.
Note: to reduce fat in this recipe, you can substitute evaporated skim milk, and low fat butter. Plus you can reduce the amount of grated cheese to your taste.
This page created September 1998
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