Ingredients

1 lbs DaVinci Elbow Macaroni
1 cup green peas
1 lbs asparagus (cut to 3 inch pieces)
1 cup cream cheese
1/2 cup Parmesan cheese
1/2 bunch Basil
1 tbsp lemon juice
2 shallot onions
1 tsp garlic (1-2 cloves minced)
1 tbsp All-Purpose Flour
2 tbsp DaVinci Olive Oil
1 tbsp sun-dried tomatoes, diced
1 cup milk
1/2 cup chicken stock
Salt and pepper to taste

Directions

1. Cook asparagus. In a bowl, add water with ice. Set aside. Bring a pot of water to a rolling boil. Add cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
2. Cook DaVinci Elbow Macaroni according to package instructions. Once cooked, drain pasta, reserving 1/2 cup of water.
3. Cook pasta sauce. While pasta cooks, heat a large saute pan or skillet on medium heat. Add DaVinci Olive Oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds. Sprinkle flour on top and cook, stirring often for 1 minute. Add milk. Stir often until milk thickens and there are no lumps. Mix in salt to taste, chicken stock, cream cheese, and half of Parmesan cheese. Stir until fully combined.
4. Assemble Creamy Asparagus Pasta. Add green peas, cooked asparagus, lemon juice, DaVinci Elbow Macaroni, and half of basil with 1/2 cup of reserved pasta water into the skillet. Toss the pasta with sauce sitting at the bottom of the pan until pasta looks creamy and everything is well-distributed. Taste and season with salt and pepper to taste.
5. Transfer hot and creamy Asparagus Pasta to serving bowls, sprinkle with remaining Parmesan cheese on top. Garnish with remaining basil leaves. Serve and enjoy!
Credit: Anna Ramiz @gatheredatmytable

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