Deluxe Pasta Primavera


1 Small Onion, chopped

¼ cup Sun Dried Tomatoes, sliced fine

1 Bunch Scallions, chopped (optional)

1 Green Pepper, thin strips

¼ cup Grated Parmesan

1 Red Pepper, thin strips

3 Cloves Garlic, crushed

1 Bunch Asparagus, blanched

12 oz Fettuccini noodles, cooked and chopped in 1-in pieces al dente

1 cup Snow Peas

1 ½ cup Vermont Crème Fraiche

½ cup Basil Leaves, thin strips

Quickly sauté vegetables, starting with the onion, then adding peppers and asparagus stalks, then the snow peas and asparagus tips, scallions and garlic. Add the sun dried tomatoes and Vermont Crème Fraiche and bring to a boil. Add the fettuccini, which has just been cooked. Add basil and parmesan and serve on hot plates.

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