Delicious Lemony Pasta

I made this recipe for my vegetarian visiting teachee when she had a baby and I liked it so much I made it again the night before Thanksgiving. It's really quick and easy, but best if you make it fresh - it's OK re-heated, but ideal fresh.


Ingredients:
8 oz dry pasta (I used campanelle)
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup frozen petite green peas (may substitute fresh, if available)
1 lemon, zested and juiced
2 TBS chopped fresh basil leaves
1/2 cup grated Parmesan + extra for garnishing
salt and fresh ground black pepper to taste

Preparation:

Peel and chop asparagus into bite-sized pieces.

Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.

In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat.

Drain the pasta (do not rise), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.