Creamy Lemon Asparagus Pasta

Creamy Lemon Asparagus Pasta (adapted from The English Kitchen)

8 oz of uncooked twisty or tubular pasta (penne, ziti, fusilli, rotini, etc...)

1/2 pound of asparagus, trimmed and cut into 2-3 inch pieces (I just had a handful)

1 Tb butter

1 clove of garlic, peeled and minced

1 cup chicken broth (or vegetable broth)

1 tsp cornstarch

1/3 cup heavy cream

3 Tb fresh lemon juice (approximately 1 lemon)

zest from one lemon

1/2 tsp salt

1/4 tsp freshly ground black pepper

dash of cayenne pepper

fresh Parmesan cheese

Fill a large pot about 3/4 full of water, turn heat on high, and bring to a boil. (While pasta is boiling, start your sauce, below) Add a teaspoon of salt and cook the pasta according to the package directions. Add the asparagus to the pasta and cooking water during the last minute of cooking. Drain asparagus and pasta together in a colander, and return to the pot. Lower the heat to low.

While the pasta is boiling, melt the butter in a skillet/saucepan over medium high heat. Add the garlic and cook, stirring until fragrant and slightly softened, about one minute. Stir the broth and cornstarch together in a small bowl with a fork, making sure to mix well. Stir broth into the garlic/butter. Bring to a boil while stirring. Cook until thickened a bit, stirring constantly for about one minute. Whisk in the cream, lemon juice, lemon zest, salt, pepper and cayenne. Cook and stir for about one minute to heat through. Pour this sauce over the asparagus and pasta that have just been returned to the pot. Stir for a minute or two over low heat till sauce has slightly thickened and coated all the pasta and asparagus. Serve with freshly grated Parmesan cheese. (Gruyere is awesome too!!)