Recipe Name Pasta Primavera Submitted by venupatri Recipe Description Italian Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 cup beans 16 ounces fresh pasta 4 tablespoon extra virgin olive oil 2 cloves garlic minced 1/2 cup, chopped Green Onion, thinly sliced 8 spear, medium (5-1/4\" to 7\" long) Asparagus 1 cup Peas, frozen 10 cherry Tomatoes 1/4 cup cream, half and half 1 tablespoon basil 1/4 cup ricotta cheese 1 teaspoon sea salt 1 teaspoon black pepper 2 teaspoon extra virgin olive oil Steps Sequence Step 1 Blanch fav beans. Cool. Remove wrinkled skins. Bring a large pot of well salted water to a boil over high heat. Add the pasta (Farfalle pasta is recommended). Boil till al dente. Stir fry garlic in olive oil on medium heat. Add spring onion. When it is translucent, add the asparagus and fava beans sprinkle with sea salt and sauté for a minute or two until the asparagus takes on a deeper green color. Add a cup of the pasta water to the sauté pan and cover the pan. Cover the pan and cook for 2 minutes or until the asparagus and fava are tender. Add the peas and cherry tomatoes, another cup of pasta water and cook until the peas and tomatoes are wrinkled, for a minute or two more. Add the remaining 2 tablespoons of olive oil and the cream and mix well. Cook to reduce and thicken the sauce. Drain when just al dente and put them in the pan. Stir t with the primavera sauce.