Ingredients

• 8 ounces (about 2 cups) uncooked dried penne pasta
• 1 pound asparagus, diagonally cut into 1-inch pieces

• 1 tablespoon extra-virgin olive oil
• ¾ cup chopped sweet onion (like Vidalia^® or Walla Walla^®)
• 1 (4-ounce) package sliced mushrooms
• 1 garlic clove, peeled, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 tablespoon all-purpose flour
• ½ cup chicken broth
• ½ cup T.G. Lee half & half
• ¾ cup frozen green peas
• 3 tablespoons shaved Parmesan cheese, divided
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice

How to

1. Cook pasta according to package directions omitting salt; add asparagus during last 3 minutes of cooking. Drain.
2. Meanwhile, in 12-inch skillet heat oil over medium high heat. Add onion and mushrooms; cook 5 minutes or until tender. Add garlic and thyme; continue cooking 1 minute. Sprinkle mushroom mixture with flour. Cook, stirring constantly, 30 seconds. Stir in chicken broth and half & half; continue cooking, stirring occasionally, until slightly thickened. Stir in peas, 2 tablespoons Parmesan cheese, salt, pepper, lemon peel and lemon juice; continue cooking 1 minute or until peas are heated through.
3. Add pasta and asparagus to skillet with mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.