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Author Topic: Pasta Primavera with Asparagus and Fresh Peas  (Read 967 times)
cappuccino
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Pasta Primavera with Asparagus and Fresh Peas
« on: April 18, 2006, 02:56:37 PM »

1 lb trimmed asparagus, (500 g)

cut into 11/2-inch

(4 cm) lengths

1/2 cup Hellmann's (125 mL)

Lemonnaise

1/4 cup grated Parmesan (50 mL)

cheese

1/4 cup milk (50 mL)

1 tbsp finely chopped (15 mL)

fresh basil

1/4 tsp salt (1 mL)

1/4 tsp hot pepper flakes, (1 mL)

optional

1/2 lb penne pasta (250 g)

1 cup fresh green peas (250 mL)

black pepper

Steam asparagus just until it turns bright green, about 3 minutes. Rinse under cold running water to prevent overcooking. Set aside. In a small bowl, stir together mayonnaise, Parmesan, milk, basil, salt and hot pepper flakes. Set aside. In a large pot of boiling, salted water, cook penne until almost tender. Add peas to the boiling pasta 3 minutes before it's finished cooking. When the pasta is tender but not mushy, drain thoroughly, then return to the pot. Add asparagus and mayonnaise mixture, tossing over medium heat just until heated through. Season with pepper and serve immediately. Makes 4 servings.

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