Our seasonal pasta toss is made luscious and rich with a lighter take on alfredo sauce. Instead of using heavy cream, we employ flour-thickened 2% milk enriched with cream cheese. We also switch from traditional Parmesan to more robust pecorino Romano, which allows us to use less cheese while still achieving the same flavor impact.
We love the flavor of Bionaturae brand whole-wheat pasta, which is milder than most other brands we’ve tried and doesn't overpower the vegetables.
How to Make It
Fill a large Dutch oven with water; bring to a boil over high. Add asparagus, snap peas, and green peas; cook until bright green, about 3 minutes. Using a slotted spoon, transfer vegetables to a colander; rinse vegetables well with cold water.
Add pasta to boiling water; cook according to package directions for al dente. Drain pasta.
Heat oil in Dutch oven over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Whisk together milk and flour in a bowl. Add milk mixture to garlic; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 1 minute. Add cream cheese, salt, and pepper; whisk until cream cheese melts. Reduce heat to low; stir in pasta and pea mixture. Remove from heat; let stand 5 minutes (sauce will thicken upon standing). Top with arugula and shaved cheese.