Step 1

In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.

Step 2

Cook penne pasta according to package direction. Once cooked, drain pasta reserving 1/2 cup of liquid.

Step 3

To cook Pasta Sauce, while pasta cooks, heat a deep large sauté pan or skillet on medium heat. Add olive oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds to flavor the oil. Sprinkle flour on top and cook stirring often for 1 minute. Add lukewarm milk. Stir often until milk thickens and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of parmesan cheese. Stir until fully combined.

Step 4

To assemble Asparagus Pasta, add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta looks creamy and everything is well distributed. Taste and adjust seasoning with salt and black pepper.

Step 5

Transfer hot and creamy Asparagus Pasta to serving bowls, sprinkle remaining parmesan cheese on the top. Garnish with remaining chopped basil leaves. Serve and enjoy.