Spring Butterflies Recipe - Pasta with Asparagus, Carrots, and Parmesan Cheese

Ingredients

• 1 lb (454 g) butterfly or bow-tie pasta
• 3 tbsp butter
• 2 tbsp finely chopped onions
• 8 oz (227 g) asparagus , sliced diagonally 0.5 inches
• 2 carrots , peeled, sliced diagonally 0.25 inches
• 2 tsp chopped fresh thyme
• 2 cup [ stock ]
• 10 frozen peas
• 0.25 cup chopped fresh basil
• 1 tsp salt
• grated parmesan cheese