Penne with Asparagus and Peas

Pasta and peas was always a dish I hated as a kid.  This version in a light, lemon cream sauce I truly enjoy.  It has the creaminess of an alfredo sauce with loads of veggies to ease the guilt.  The pancetta is optional, but it adds a wonderful saltiness so I highly recommend including it.

4 oz Pancetta, diced
1 1/2 Cups Skim Milk
1/2 Cup Half and Half
1 Tbsp Cornstarch
Lemon Zest
Basil
1-2 lbs Asparagus, cut in thirds
2 Cups Frozen Peas
2 Cloves of Garlic, minced
4 or 5 Scallions, chopped (white and green)
1 lb Penne Pasta, whole grain
Romano Cheese

Bring a large salted pot of water to boil.  Cook the penne pasta according to package instructions and drain.

In a large skillet on medium heat, cook the pancetta until just slightly crispy.  Using a slotted spoon, remove the pancetta from the pan and set aside.  Keeping the drippings in the pan on medium heat, add the asparagus and saute for 3-5 minutes.  Add garlic and saute for 1-2 minutes.  Add the peas and scallions.  The peas should thaw quickly and you do not want them to overcook and become mushy.  Once the peas are heated/thawed turn heat off.

While pancetta and asparagus are cooking, pour milk, half and half and cornstarch in a sauce pan.  Whisk together over medium low heat, make sure cornstarch is blended in fully.  Add some black pepper, lemon zest (about a third of a lemon) and a handful of fresh basil.  Whisk the sauce occasionally while the rest of the meal comes together.  The sauce should thicken.

Return the pasta to the pot and add the asparagus and peas, toss to combine.  Pour the sauce on the pasta and mix well.  Add a palmful of romano cheese and the pancetta, mix quickly.  Enjoy!