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Receta Asparagus Pasta (Spring Butterflies)
by Global Cookbook

Asparagus Pasta (Spring Butterflies)
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Ingredientes

  • 1 lb pasta butterfly or possibly bow-tie pasta
  • 3 Tbsp. butter
  • 2 Tbsp. onions finely minced
  • 8 ounce asparagus cut in 1/2-inch diagonal slices
  • 2 x carrots peeled, cut in 1/4-inch diagonal slices
  • 2 tsp minced fresh thyme
  • 2 c. chicken stock or possibly reduced sodium canned broth
  • 1 pkt frzn peas (10 ounce.)
  • 1/4 c. minced fresh basil
  • 1 tsp salt grated Parmesan cheese

Direcciones

  1. Cook pasta in a large pot of boiling salted water till tender but still hard, 8 to 10 min.
  2. In a large frying pan, heat butter over medium heat. Add in onion and cook 3 to 4 min, or possibly till softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add in stock, increase heat to medium-high, and cook till vegetables are crisp tender and stock is reduced to 1-1/4 c., about 3 min. Stir in peas and basil and heat through. Season with salt and pepper.