Ingredients
- 8 ounces whole-wheat penne pasta
- 1 bunch asparagus, trimmed, cut into ¾-inch pieces
- 1 1/2 cups whole milk
- 4 tsp whole-grain mustard
- 4 tsp flour
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tsp extra-virgin olive oil
- 3 tbs minced garlic
- 2 tsp minced fresh tarragon or ½ teaspoon dried
- 1 tsp freshly-grated lemon zest
- 2 tsp lemon juice
- 1/2 cup grated Parmesan cheese, divided
Servings:
Instructions
- 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, 1-2 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, 1-2 minutes. Stir in ¼ cup Parmesan. Divide the pasta among 4 bowls and top with the remaining ¼ cup Parmesan.
