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 Tbs chopped chives
1) In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
2) Melt the butter in a large pot over medium-low heat and quickly saute the vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives. Serve immediately.
Review: There is no way I was going to find haricot verts in Idaho. But, the local farmer's market provided us with great fresh green beans. This dish calls for odd amounts of things, like a half cup of mushrooms. I plan on later this week designing a new recipe using the rest of the box of mushrooms, and the rest of the bunch of asparagus. That being said, I thought this was pretty tasty. It was a good blend of veggies and an easy white sauce. What more could you ask for?
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