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Ingredients

Herb Purée
2 cups flat-leaf parsley
1 small bunch chives
1 cup mint
6 large basil leaves
1/3 cup tarragon
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Vegetables and Pasta
1/4 teaspoon salt
1/4 teaspoon pepper
2 large carrots, cut into 1-inch matchsticks
1 (1-pound) bunch asparagus, trimmed and cut into 2-inch pieces
1 cup small broccoli florets
1 cup sugar snap peas, halved
1/2 cup shelled green peas
1 (18-ounce) package penne rigate or conchiglie pasta
4 tablespoons (1/2 stick) butter
1 (5-ounce) piece Parmesan cheese

Description

A Medley Of Herbs Combine To Make An Intense Green Purée. A Touch Of Butter And Parmesan Soften The Vivid Herbal Flavors And Vegetables Round Out The Dish. If You Have Leftover Herb Purée, Toss It With Cooked Shrimp Or Chicken.

Wholefoods