Mom's primavera

Yield: 1 batch

Measure Ingredient
½ pounds Asparagus
½ pounds Green beans; trimmed
\N \N Fresh peas from 1/2 lb of
\N \N . pods (about 3/4 cup)
¼ cup Pine nuts or slivered almond
2 tablespoons Butter
4 \N Plum tomatoes; chunked
½ teaspoon Salt
¼ teaspoon Black pepper; fresh ground
1 cup Light cream
½ cup Parmesan cheese; grated

Cut the asparagus stalks (discarding the tough bottoms) and the beans into 1 to 2-inch long pieces. Steam or simmer with the peas until crispy tender. Drain. Meanwhile, toast the pine nuts in a 350øF oven for 5 minutes. Melt the butter in a large skillet. Add the vegetables, tomatoes, salt and pepper; then add the cream and heat.

Toss with fresh hot pasta, then stir in the cheese and nuts.

** Mom's recipe card file **

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-22-95

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