PAPPARDELLE ALLA PRIMAVERA

1 pound imported pappardelle or other wide, flat pasta (such as fettuccine)
2 tablespoons butter
2 tablespoons olive oil
1/2 red onion, thinly sliced
2 large cloves garlic, minced
1 bunch fresh asparagus, cut into 2-inch pieces
1 red bell pepper, cored and thinly sliced
1 (15 ounces) can artichoke hearts, quartered and drained
2 cups chicken or vegetable broth
2 cups frozen peas, thawed
1 large carrot, peeled and thinly sliced or julienne
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh chopped chives (for serving)
1 cup grated Romano or parmesan cheese (for serving)

Cook pasta al dente, drain and set aside.

In a large skillet, heat butter and oil. Saute onion until softened; add garlic, asparagus and bell pepper. Cook for 2 minutes.

Add artichokes, broth, peas, carrot, half-and-half, salt and pepper. Simmer for 2 to 3 minutes, until sauce has thickened slightly.

Stir the pasta into sauce; toss until pasta has heated through. Transfer to serving bowl and top with chopped chives and cheese.

Serves 4 to 6
Source: Small Plates: Appetizers as Meals by Marguerite Henderson