ITALIAN: Spring Butterflies

Something new. I'm not a big asparagus fan, but I loved this recipe.

1 lb farfalle pasta
3 TBSP Earth Balance margarine
2 TBSP finely chopped onions
8 oz asparagus, 1/2" diag. slices
2 carrots, peeled, 1/4" diag. slices
2 tsp chopped fresh thyme
2 cups stock
1 cup frozen peas
1/4 cup chopped fresh basil
1 tsp salt
grated parmesan cheese

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened.
3. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute.
4. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Mix with pasta and top with parmesan cheese.