pat's Recipe

Creamy Asparagus Pasta

Category: Alfredo

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1-1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Preparation
1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than package directions suggest. Add asparagus and continue cooking until pasta and asparagus are just tender, 3 minutes more. Drain and return to pot.

2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1-2 minutes. Stir in tarragon, lemon zest and juice.

3. Stir sauce into pasta-asparagus mixture. Cook over medium-high heat, stirring, until sauce is thick, creamy and coats pasta, 1-2 minutes. Stir in 1/4 cup cheese. Divide pasta among 4 bowls and top with remaining 1/4 cup cheese.

Serves 4.