Spring Pasta With Asparagus and Peas

Total time: 30 minutes
   Fresh asparagus, lovely green peas and a creamy ricotta sauce dress up farfalle for a simple, fresh pasta dish.

 Ingredients:

• 3/4 cup of peas, frozen, no butter or sauce
• 8oz (240gr) asparagus
• 1 1/2 tsp butter
• 1 1/2 tsp flour
• 1/2 cup (4oz, 120ml) milk
• 1/3 cup (3oz, 90ml) ricotta
• 1 tbs Dijon-style mustard
• 1/2 tsp dried tarragon
• 1/4 cup (1oz, 30gr) freshly grated Parmesan
• 1 cup (2.8oz, 80gr) dried farfalle pasta

 Instructions:

• Cook pasta according to package directions.  Drain. 
• The vegetables:
• Trim and roll-cut asparagus into 1" (2.5cm) lengths. (To roll-cut: cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc.  This gives you interesting looking pieces with lots of surface.) 
• Bring a large saucepan half full of water to a boil.  Add asparagus and cook for 3 minutes. 
• Add peas after 2 minutes.
• Drain and pour into a bowl of cold water. 
• When cool, drain well.
• The sauce:
• In a small saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute. 
• Add a little milk and whisk to combine. 
• Turn heat up to medium and keep adding milk, a little at a time and whisking. 
• When it's thick and starting to boil stir in ricotta, tarragon and mustard.  Keep warm until needed.
• To assemble: 
• Put drained pasta in a bowl. 
• Add sauce and toss to combine. 
• Add vegetables, combine, sprinkle with Parmesan and serve.