Bow Ties With Spring Vegetables
|Asparagus||1 Pound, trimmed and cut in 1 0.5 inch/4 cm lengths 500 g|
|Olive oil||1 Tablespoon|
|Leeks||3 , trimmed and thickly sliced 3|
|Garlic||2 Clove (10 gm), finely chopped|
|Fennel bulb/2 stalks celery, cut in strips 1||1 , trimmed and cut in 1 0.5 inch/4 cm strips|
|Sweet red pepper||1 , cut into strips|
|Peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Bow tie pasta||3⁄4 Pound|
|Shredded basil/Chopped chives 50 milliliter||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Bring pot of water to boil.
Add asparagus and cook for 2 minutes.
Rinse with cold water and pat dry.
Heat oil in large, deep non-stick skillet.
Add leeks and garlic and cook on low heat for a few minutes.
Add a little water if vegetables start to stick at any time.
Add fennel and red pepper to skillet and cook gently for 5 to 10 minutes, until tender.
Add asparagus and peas and heat thoroughly.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and toss with sauce.
Add basil and cheese and combine well.
Taste and season with salt and pepper if necessary.