Recipe for Asparagus Pasta (Spring Butterflies)

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Yield:

Ingredients:

Amount	Ingredient
1 lb	pasta butterfly or bow-tie pasta
3 tbl	butter
2 tbl	onions finely chopped
8 oz	asparagus cut in 1/2-inch diagonal slices
2 x	carrots peeled, cut in 1/4-inch diagonal slices
2 tsp	chopped fresh thyme
2 cup	chicken stock or reduced sodium
	canned broth
1 pkt	frozen peas (10 oz.)
1/4 cup	chopped fresh basil
1 tsp	salt

Instructions:

Instructions: 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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