Creamy Asparagus Pasta

Creamy Asparagus Pasta

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
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and
cook for 3 minutes less than the package directions.
Add asparagus and continue cooking until the pasta and
asparagus are just tender, 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 medium saucepan over
medium-high heat. Add garlic and cook, stirring, 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 pasta-asparagus mixture. Cook
over medium-high heat, stirring, until the sauce is
thick, creamy and coats the pasta, 1 to 2 minutes.
Stir in 1/4 cup Parmesan. Divide the pasta among 4
bowls and top with the remaining 1/4 cup Parmesan.

Yield: 4 servings