Farfalle Primavera
Portobello Yacht Club

8 oz. Farfalle pasta
2 oz. Snow peas
2 oz. Asparagus (sliced)
5 oz. Heavy Cream
2 oz. Grana or Parmigiana-Reggiano Cheese
1 oz. Butter
1 oz. Tomatoes (diced)
Freshly grated Parmesan cheese to taste
Salt & pepper to taste

In a large saucepan of boiling salted water, cook the pasta  for 8 to 10 minutes or until it is al dente, and drain it well.   In a medium saucepan, heat the butter until melted, add  the snow peas and asparagus and cook for one minute.   Add cream, cheese and pasta and simmer until sauce  thickens and mixture is combined well.  Finish with a  sprinkle of salt and pepper and Parmesan cheese to  taste.  Serve garnished with tomatoes. Serves 2.
Enjoy with a bottle of California chardonnay.

From the kitchen of
Portobello Yacht Club