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Pasta Butterflies with Asparagus and Snow Peas

Pasta & Side Dishes

Serves 16 - 18 for first course

Fresh pasta shaped into fun “butterflies” mix with asparagus and snowpeas in a tasty Parmesan sauce to make a first course to be remembered. Invite friends to come help make the butterflies and make an evening of it!


Pasta Butterflies

  • 6 large eggs
  • 12 oz tomato paste
  • 1 Tbsp salt
  • 2 lbs all-purpose flour
  • Cornmeal, as needed

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 white pepper to taste

Pasta Butterflies

Combine eggs, tomato paste and salt in food processor and blend until 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 minutes.

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

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.