Herbed Pasta Primavera

4 servings

For the best flavor, use fresh parsley, fresh basil, and freshly shredded Parmesan cheese.

• 6 ounces cooked fettuccine or linguine
• 1 cup water
• 2 teaspoons cornstarch
• 2 teaspoons instant vegetable granules
     or chicken bouillon
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 8 ounces fresh asparagus, cut into
     1-inch pieces
• 1 cup (about 2 medium) very thinly
     sliced carrot
• 1/2 cup chopped onions
• 1 6 ounce frozen pea pods, thawed
     and well drained
• 2/3 cup almonds, sliced (or
    chopped cashews)
• 1/4 cup fresh parsley, snipped
     (or 1 Tbs dry)
• 2 teaspoons fresh basil, snipped
    (or 1 1/2 tsp Dried crushed)
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup freshly grated parmesan cheese

Cook pasta according to package directions; drain. Meanwhile, for sauce, in a cup stir together water, cornstarch and bouilloon granules. Set aside.

Pour olive oil into wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus, carrots, and onion; stir-fry for 2 minutes. Add pea pods, almonds, parsley, basil, and pepper. Stir-fry about 1-2 minutes more or till vegetables are crisp-tender. Remove vegetable mixture from wok.

Stir sauce; add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetable mixture to wok, toss to coat. Heat through.

To Serve, spoon vegetable mixture over cooked pasta. Sprinkle with parmesan cheese

Bon appetit!