“Don’t hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts,” says Nancy.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1 stick unsalted butter
- 8 ounces asparagus, woody ends trimmed, chopped
- 3/4 cup peas (fresh or frozen)
- Handful of green beans, chopped
- 2 spring onions or garlic scapes, chopped
- 1 yellow onion, chopped
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 pound fresh linguine
- 1 cup freshly grated parmesan cheese
- Big handful of fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 418 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 102 mg |
| Sodium | 424 mg |
Reviews
Super GOOD!!!!