- 6
- 15 mins
- 30 mins
Ingredients
- 8 8 1 1/2-inch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- 8 8 8 oz fresh sugar snap peas, trimmed and halved
- 1/2 1/2 1/2 cup frozen green peas
- 4 4 4 oz uncooked whole-wheat or chickpea cavatappi or penne pasta
- 1 1 1 Tbsp olive oil
- 3 3 3 garlic cloves, minced
- 1 1/4 1 1/4 2% cups 2% reduced-fat milk
- 1 1 1 tsp all-prupose flour
- 3 3 3 oz cream cheese
- 1 1 1 tsp kosher salt
- 1/2 1/2 1/2 tsp black pepper
- 2 2 2 cups arugula (about 2 oz)
- 2 2 1/2 oz pecorino Romano cheese, shaved (about 1/2 cup)
Preparation
Step 1
Fill a large Dutch oven with water; bring to a boil over high. Add asparagus, snap peas, and green peas; cook until a bright green, about 3 minutes. Using a slotted spoon spoon, transfer vegetables to a colander; rinse vegetables well with cold water.
Add pasta to boiling water; cook according to package directions for al dente. Drain pasta.
Heat oil in Dutch oven over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Whisk together milk and flour in a bowl. Add milk mixture to garlic; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 1minute. Add cream cheese, salt, and pepper; whisk until cream cheese melts. Reduce heat to low; stir in pasta and pea mixture. Remove from heat; let stand 5 minutes (sauce will thicken upon standing). Top with arugula and shaved cheese.