Pasta Butterflies with Asparagus and Snowpeas

16-18 first course servings

6 large eggs
12 oz. tomato paste
1 Tbsp salt
2 lbs all-purpose flour
Cornmeal, as needed
Parmesan Cream Sauce (recipe follows)

Combine eggs, tomato paste and salt in food processor and blend. Mix in eggs and blend till very well combined. Add flour slowly, and continue to mix until dough is formed into a ball. Take dough out and knead a little, then let rest.

Roll dough to thinnest possible setting on pasta machine. Lay strips of dough on a surface lightly dusted with cornmeal. Let rest, uncovered for 10 mins. Cut 1” x 2” rectangles, with a serrated hand wheel. Pinch in the center of each rectangle to form the “butterfly” shape, making sure the pinched center adheres.

Parmesan Cream Sauce:
1 lb asparagus
2 oz unsalted butter
1/3 lb. snow peas, trimmed
1-1/4 qt heavy cream
2/3 cup parmesan cheese
Salt and pepper to taste

Trim and peel asparagus, cut on bias into 1” pieces. Blanch asparagus and drain and dry. Melt butter in sauté pan and add snowpeas and asparagus, sauté, tossing often until vegetables are tender. Add cream and cheese. Bring to boil and reduce until cream is slightly thickened. Season with salt and pepper to taste. Toss with pasta immediately.

Pair with Ferrari-Carano Chardonnay.