Ingredients

The following ingredients have 4 Servings
  • 1/2 Pound Angel Hair Pasta
  • 1/2 Bunch Asparagus (trimmed)
  • 1 1/2 Cups Sweet Peas (defrosted)
  • 3 Tablespoons Butter
  • 3 Cloves Garlic (minced)
  • 2 Tablespoons Flour
  • 1 Cup Half and Half
  • 1/2 Cup Milk
  • 3/4 Cup Chicken or Vegetable Broth
  • Salt and Pepper to taste
  • Zest of 1 Lemon
  • Juice of 1 Lemon

Instruction

  • Drizzle a little olive oil and salt and pepper over the asparagus and toss to coat.
  • Heat a grill pan over medium high heat and cook the trimmed asparagus for 2-4 minutes, turning occasionally or until tender.
  • Set aside with peas.
  • In a medium saucepan over medium heat, add the butter and cook until melted and the butter is beginning to turn golden.
  • Add the garlic and cook for 30 seconds and dump in the flour, whisking quickly.
  • Allow to cook for one minute and then add the broth, half and half and milk.
  • Bring to a gentle boil, and stirring occasionally cook until slightly thickened.
  • Add the lemon zest and juice and then season to taste with salt and pepper.
  • Meanwhile, heat a pot of water over medium high heat and once boiling, salt the water and add the pasta.
  • Cook according to package directions.
  • Using tongs, lift the pasta straight into the sauce, adding a little pasta water if needed, add the veggies and toss to coat.
  • Serve immediately.