Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped
• 8 ounces farfalle pasta (bowtie; see Cook's Note)
• Kosher salt
• 1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
• 7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
• 2/3 cup frozen peas, thawed
• 3 ounces cream cheese, cut into pieces, at room temperature
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh basil, plus additional for serving
• 1/2 teaspoon grated lemon zest

Browse by ingredient

Instructions

1. Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.