1/3 cup pine nuts, lightly toasted
1 1/2 cups fresh broccoli flowerets
1 1/2 cups fresh or frozen snow pea pods
1/4 cup butter or margarine
3 garlic cloves, minced
1 cup heavy whipping cream
2 cups freshly grated Parmesan cheese
1 cup finely chopped shallots
1 cup sliced zucchini
12 baby portabella mushrooms, sliced
10 cherry tomatoes, cut in half
1/4 cup chopped fresh Italian parsley
1/3 cup chopped fresh basil
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 oz cooked linguine, or fettuccine
Freshly grated Parmesan cheese, for topping (optional)
1 T. Olive oil
Saute olive oil, broccoli and snow peas in a large skillet until crisp-tender. Set aside.
Melt butter in a Dutch oven. Add garlic, and saute until tender. Add whipping cream and cheese, whisking until cheese melts.
Add broccoli mixture, shallots, and all of the remaining ingredients except pasta, stirring constantly, until almost done. Add pasta, and stir until thoroughly heated. Sprinkle with pine nuts, and, if desired, additional Parmesan cheese. Serve immediately.
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