1 lb. butterfly or bow tie pasta
2 T. butter
2 T. finely chopped onion
8 oz. med. asparagus, cut into 1/2 inch diagonal slices
2 med. carrots, peeled and cut into 1/4 inch diagonal slices
2 t. chopped fresh thyme
4 c. chicken stock
1 – 10 oz. package frozen peas
1/2 c. fresh basil
1 t. salt
1/4 t. pepper
1/4 c. Parmesan cheese
Cook pasta in 4 cups chicken stock for 8-10 minutes or until tender. Reserve 2 cups chicken stock liquid. In a large frying pan, melt butter over medium heat. Add onion and cook 4 minutes. Stir in asparagus, carrot and thyme. Cook for 1 minute more. Add stock and increase heat to medium high heat. Cook until stock is reduced to 1 1/4 cups (about 3 minutes). Stir in peas and basil. Heat for 2 minutes more. Season with salt and pepper.
Drain pasta and pour into a warmed large bowl. Pour primavera sauce over the top and then sprinkle Parmesan cheese on top. From 365 Easy Italian Recipes.