Yield
8 servings (serving size: 1 cup)
Becky Luigart-Stayner

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first four ingredients in a blender; process until smooth.

Step 3

Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.

Step 4

Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.

Step 5

Cook both pastas according to package directions, omitting salt and fat; drain well.

Step 6

Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.

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