Meals Matter

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Contributed By: iamalion
Eating Well Serves Two

Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.

Ingredients

4 ounces Whole wheat penne pasta

1/2 bunch Asparagus, trimmed and cut into 3/4 inch pieces

3/4 c Milk

2 tsp Whole-grain mustard

2 tsp All purpose flour

1/8 tsp Salt, to taste

1/4 tsp Freshly ground pepper

1 tsp Extra-virgin olive oil

2 Tbls minced garlic

1 tsp Minced fresh tarragon or 1/4 tsp dried

1/4 tsp Freshly grated lemon zest

1 tsp Lemon juice

1/2 c Freshly grated Parmesan, divided

Preparation

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

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

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is think, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

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