Southern Living OCTOBER 1997
Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; set aside.
Cook broccoli, snow peas, and asparagus in a Dutch oven in boiling water to cover 1 to 2 minutes or until crisp-tender. Drain and plunge into cold water to stop the cooking process. Drain again.
Melt butter in a Dutch oven. Add garlic, and saute until tender. Add whipping cream and cheese, whisking until cheese melts.
Add broccoli mixture, green onions, and next 7 ingredients, stirring constantly. Add pasta, and stir until thoroughly heated. Sprinkle with pine nuts, and, if desired, additional Parmesan cheese. Serve immediately.
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