Ingredients

12 ounces farfalle pasta

1/4 cup unsalted butter

1/2 cup haricots verts (thin tender green beans), ends trimmed

1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces

1/2 cup fresh peas

1/2 cup white mushrooms, thinly sliced

Salt and freshly ground black pepper

1 cup half-and-half

1/2 cup grated Parmesan cheese

4 seeded and diced ripe plum tomatoes

2 tablespoons snipped fresh chives

Description

Buy The Freshest Seasonal Vegetables For This Pasta. A Trip To Your Local Farmers? Market Might Be In Order.

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