Nod Hill Farm

4 T unsalted butter
1 small onion, chopped
2 cloves garlic, chopped
8 oz fresh mushrooms, diced
1/4 c dry white wine
1/4 c chicken broth
14 oz diced tomatoes
1 c snow peas
1 tsp Basil
8 oz heavy cream
1 lb Farfalle
Freshly grated Parmesan or pecorino cheese, to taste

In a large pot cook pasta til al dente’

Over medium high heat, melt the butter in a large nonstick frying pan and lightly saute the onion. Add garlic and mushrooms and saute together until mushrooms glisten and cook through about halfway, about 3 minutes.

Add the white wine and cook over high heat until nearly evaporated, then add the broth and tomatoes. Cook over high heat until mixture becomes rich and sauce-like, and add the pea pods. Reduce heat to medium-low, season with salt and pepper, add the basil and stir in the heavy cream slowly.

Cook over a medium to medium low heat, simmering gently to thicken.

Toss the drained pasta with the sauce over medium-low heat, adding a little cheese as you toss it together until it reaches the desired consistency.

Serve right away with a sprinkling of extra basil leaves.

2 lbs Ground Beef
2 cloves Garlic, minced
1 med Sweet Onion, diced
1 Yellow Pepper, diced
1 c Carrots, shredded
1 c Celery, diced
28 oz Tomatoes, canned diced
96 oz Beef Broth
32 oz Navy Beans, drained
10 oz Ditalini Pasta
2 1/2 tsp Basil
2 1/2 tsp Oregano

In large soup pot brown meat with 1/2 tsp Basil and Oregano, garlic and half of the chopped onions. Drain excess fat.

Add the other ingredients, Except pasta. Bring to boil then add pasta and cook till al dente’.

~NodHill Farm~