Recipe - Buckwheat Pasta Primavera

2 One half cup Canned lowsalt chicken
broth or water
1 ounce Dried shiitake mushrooms
12 Sundried tomatoes; (not
packed in oil; about 1
ounce)
1 lg Carrot; peeled, cut into
matchsticksize strips,
(about 1 One half cups)
8 ounce Sugar snap peas; trimmed
2 tablespoon (One fourth stick) butter
1 lg Onion; cut or sliced up
1 Yellow bell pepper; cut into
strips
4 Garlic cloves; minced
One fourth cup Whipping cream
12 ounce Dried buckwheat pasta;
(fancy soba)*
1 cup Freshly grated Parmesan
cheese; (about 2 ounces)
2 Green onions; cut or sliced up
Additional freshly grated
Parmesan Cheese

Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork
your favorite Chardonnay.

*Dried buckwheat pasta is available at Asian markets and in the Asian
section of many supermarkets.

Bring broth to simmer in heavy medium saucepan. Rinse mushrooms briefly
under cold water. Add mushrooms and sundried tomatoes to broth; simmer
until tender, about 4 minutes. Using slotted spoon, transfer mushrooms and
tomatoes to plate; cool. Add carrot and sugar snap peas to broth and cook
until crisptender, about 3 minutes.Using slotted spoon, transfer
vegetables to another plate. Boil broth remaining in saucepan until reduced
to One fourth cup, about 5 minutes. Reserve broth. Discard mushroom stems. Slice
mushroom caps and tomatoes.

Melt butter in heavy large skillet over mediumhigh heat. Add onion; sauté
until tender and golden, about 8 minutes. Add bell pepper and garlic; stir
until bell pepper is tender, about 4 minutes. Add carrot, sugar snap peas,
mushrooms, sundried tomatoes, reserved broth and cream to skillet and
bring to boil. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but
still firm to bite, about 4 minutes. Drain. Place pasta in large bowl. Pour
vegetables and sauce over pasta. Sprinkle with 1 cup Parmesan; toss to
coat. Garnish with green onions. Serve, passing additional Parmesan

separately.

4