Tagliarini Primavera (Springtime Noodles)Featured by John Tyler Wines in the Pinot Noir Wine Club.
1/2 lb. asparagus
1/2 lb. mushrooms, sliced
1/2 cup frozen tiny peas, thawed
1/4 cup thinly sliced prosciutto
1 tsp. dry basil
1/4 cup butter or margarine
1/2 tsp. salt
1 medium-size carrot, thinly sliced
Dash of each - ground nutmeg & white pepper
1 medium-size zucchini, diced
1 cup whipping cream
1 lb. Tagliarini noodles
1/4 cup freshly grated Parmesan cheese
3 green onions (with tops), sliced and diced
Chopped fresh parsley
Snap off and discard white fibrous ends of asparagus. Cut spears diagonally into 1-inch lengths, but leave tips whole. In a wide frying pan over medium heat, melt butter. Add mushrooms, prosciutto, asparagus, carrot, and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
Add 8 cups water to large pot; add salt and bring to boil. Cook noodles until al dente and drain. To vegetable mixture, add green onions, peas, basil, salt, nutmeg, pepper, and cream. Increase heat to high and cool until liquid boils. Return drained noodles to large pot, pour vegetables sauce over noodles, lift and mix gently so noodles are thoroughly coated. Add the 1/4 cup Parmesan cheese, sprinkle with parsley, mix again and serve. Enjoy!