Penne with Mascarpone, Fresh Peas, and Asparagus

6 oz (2 cups) penne
Kosher salt
10 or more medium asparagus spears, tough ends removed, and spears cut on the diagonal into 1-inch slices to yield  3/4 cup
3/4 cup shelled peas
2 thick slices bacon cut crosswise into 1-inch pieces, optional
5 tablespoons mascarpone
1/3 cup grated Parmesan cheese, preferably Parmigiano Reggiano
Freshly ground black pepper
Two teaspoons chopped chives or flat leaf parsley

1.Fill a large pot two thirds full with water and set it over high heat. Bring to a boil and add penne and 2 teaspoons kosher salt. Cook according to package directions until pasta is al dente. Four minutes before the end of the suggested cooking time, add the asparagus and peas to the pot with the pasta.

2.While pasta is cooking, if you are using bacon, add it to a medium, heavy skillet set over medium heat. Sauté until pieces are crisp and golden, 3 to 4 minutes. Remove with a slotted spoon to drain on paper towels.

3.When pasta and vegetables are done, drain the mixture in a colander, reserving 1/2 cup of the cooking liquid. Return the penne and vegetables to the pot and toss them with the mascarpone to coat well. Add half of the Parmesan and toss again. If mixture seems too thick, stir in 2 to 3 tablespoons of the reserved pasta water. Season with salt and pepper to taste.

4.To serve, mound penne and vegetables in two shallow bowls (heated if possible). Garnish each serving with a sprinkle of the remaining Parmesan, chives, and bacon if using. Serves 2.

Copyright Betty Rosbottom 2023