Shelly's Recipe

SHELLS WITH SPRING VEGETABLES

Category: Pasta

1 lb medium shells, cooked al dente
2 red bell peppers, cut into strips
6 small plum tomatoes
4 tbsp unsalted butter, divided
1 carrot and medium onion, finely chopped
8 medium to large shitake mushrooms, stemmed and sliced
8 large asparagus stalks, cut on a diagonal in 1/2 inch pieces
3/4 cup chicken broth
1 cup thinly sliced fresh basil
Salt and pepper

Core the tomatoes and cut a small X in the end opposite the core. Blanch the tomatoes in a small saucepan of boiling salted water just until the skins are loosened, about 10 seconds for a round tomato or up to 1 minute for tough-skinned plum tomatoes. Drain the tomatoes and place in a bowl of cold water.

When cool enough to handle, slip off the skins. Cut in half and remove seeds, then cube.

While pasta is cooking, heat 1 tbsp butter in a saucepan and add the carrot and onion and cook until softened, about 4 minutes. Add the tomatoes and cook, stirring occasionally, for 3 minutes.

Add the mushrooms, asparagus, broth, basil and peppers. Stir well. Add the remaining butter, increase the heat to high and cook, stirring constantly, until the sauce is boiling and the butter is completely melted.

Drain the pasta in a serving bowl and pour sauce over and toss lightly. Add salt and pepper to taste. Serve immediately. Serves 4-6