Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers’ market might be in order.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.

　　

Step 2

2. Melt the butter in a large pot over medium-low heat and quickly sautéthe 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 or pea shoots, if available. Serve immediately.