Pasta Primavera

Ingredients

• 0.5 cup asparagus (1-inch) ( 2 ounces)
• 2 cups broccoli florets 
• 1 teaspoon cornstarch 
• 0.1 teaspoon pepper red crushed
• 6 ounces fettuccine barilla uncooked
• 0.3 cup basil fresh chopped
• 2 teaspoons garlic fresh minced
• 1 cup grape tomatoes halved
• 2 cups green beans trimmed halved
• 0.5 cup peas fresh green
• 0.7 cup half-and-half 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 ounce parmigiano-reggiano cheese shaved
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Cook green beans in boiling water 1 minute.
2. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender.
3. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil.
4. Add pasta; cook 10 minutes or until al dente.
5. Drain and add to vegetable mixture.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add 1 cup onion, and saut for 2 minutes.
8. Add garlic and red pepper; saut 3 minutes or until onion begins to brown.
9. Add peas, and saut 1 minute.
10. Add tomatoes; saut 2 minutes.
11. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium.
12. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly.
13. Pour sauce over pasta mixture; toss gently to coat.
14. Sprinkle with basil and cheese.
15. Serve immediately.
16. Wine note: Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character. My favorite: Robert Sinskey Pinot Blanc 2005 Los Carneros, California ($18). --Karen MacNeil