Spring Pasta with Peas and Asparagus
By tulawdog
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Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 scallions, chopped
- 3 1/2 cups shelled peas
- 14 ounces asparagus, trimmed and cut
- 2/3 cup hot water
- 12 ounces bavette (or other long pasta)
- 2/3 cup grated Parmesan cheese
- salt and pepper
Details
Preparation
Step 1
Melt half the butter with the oil in a shallow pan. Add the scallions and cook for 3-5 minutes until soft and translucent.
Add the peas and asparagus, season with salt and pepper, stir in the hot water, and simmer for 25 minutes.
Meanwhile, cook the bavette/pasta in plenty of salted boiling water until al dente. Drain, tip into the pan with the vegetables, and mix. Stir in the remaining butter and Parmesan and serve immediately.
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