Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1 medium red onion, sliced1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon pepper4-1/2 cups uncooked bow tie pasta1 tablespoon butter1 tablespoon all-purpose flour3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 cup vegetable broth1 cup shredded Parmesan cheese1/2 cup sour cream2 tablespoons lemon juice1 tablespoon grated lemon zest1/2 cup chopped pistachios1/4 cup fresh basil leaves, thinly slicedAdditional shredded Parmesan cheese
Preparation
In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once.
Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly.
Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.
