Categories: Pasta
Ingredients
- Kosher salt
- 1 stick unsalted butter
- 8 oz. asparagus, woody ends trimmed, chopped
- 3/4 cup peas
- Handful of green beans, chopped
- 2 spring onions or garlic scapes, chopped
- 1 yellow onion, chopped
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 lb. fresh linguine
- 1 cup freshly grated Parmesan
- Big handful of fresh basil leaves
Directions
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Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
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Meanwhile, add the pasta to the boiling cook and cook as directed. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the Parmesan and basil.