Pasta Primavera

Ingredients

• 200 grams (7 ounces) farfalle
• 2 tablespoons olive oil
• 100 grams (3.5 ounces) asparagus, (2 large stalks) thick ends peeled then sliced
• 100 grams (3.5 ounces) snap peas, trimmed and sliced in half diagonally
• 100 grams (3.5 ounces) baby ramps
• 30 grams (1 ounce) Parmesan cheese
• 1/3 cup cream
• 1/4 cup minced Italian parsley

Instructions

1. 1
   In a large pot, add enough salt so that the water tastes salty. Bring the water to a boil.
2. 2
   Cook the pasta according to the package directions (mine was 7-8 minutes)
3. 3
   When your pasta is about 5 minutes from being done, heat the olive oil in a large sauté pan over medium-high heat until hot.
4. 4
   Add the asparagus and snap peas and sauté until bright green, but still crisp.
5. 5
   Add the ramps and continue to sauté, seasoning with salt and pepper to taste.
6. 6
   If you've timed things well, your pasta should be just about done. Drain the pasta.
7. 7
   Add the cheese and cream to the vegetables and then add the drained pasta and parsley. Toss to coat and adjust salt and pepper to taste.
8. 8
   Serve immediately.