Lemon Basil Penne

Oh this was so good.  Simple to make too. Serve along side some thin grilled cutlets for a quick weeknight meal!

Ingredients

• 3 lemons, juice (and zest of 2)
• 1 cup of cheese- I used pecorino, but you could use parm or even mozzarella
• 2 garlic cloves, minced
• 2 tbsp of butter (I used I can't believe it's not butter)
• 1/2 cup of low fat milk (I used 1%)
• 1 tsp of cornstarch
• about 1 lb of asparagus
• about 20 basil leaves, chiffonade (aka cut into ribbons)*
• salt and pepper
• 1 lb box of penne pasta (using whole wheat is even better!)

Directions

1. Get water boiling for your pasta.
2. In a small sauce pot add the butter and the garlic.  Cook that on low for a couple minutes to let the butter infuse with the garlic flavor.
3. Then add the lemon juice and zest. (Note: the garlic may turn green/blueish color- don't worry it is just reacting to the acid in the juice)
4. Side note: Never let this sauce come to a boil
5. While the lemon juice is heating through add the tsp of cornstarch to your low fat milk- if you are using cream or whole milk this step is unnecessary.  Stir until combined and then add to the pot while whisking. 
6. Quickly add the cheese and whisk until combined.  Taste it- see if you want to add more salt, add pepper if desired.  When that is all heated through and a creamy sauce consistency, turn off the heat and cover to keep warm.
7. When the water boils add salt and then your pasta. 
8. Cut your asparagus into short pieces, similar to the size of the penne.  When the pasta is almost done add the asparagus to the water and let the pasta and asparagus finishing cooking together.
9. Drain pasta/asparagus and add to a large serving bowl.  Pour the sauce on top and add basil- mix until everything is combined.
10. You can add a bit of extra virgin olive oil and more cheese on top if desired.

*To chiffonade basil stack up all the leaves and roll them up into a little log.  Then slice.  You will end up with pretty ribbons.