Creamy Spring Bowties

Directions

1. 1
   1.
2. 2
   Start a large pot of lightly salted water on the stove to boil for the pasta.
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   2.
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   Set aside in a small pile: garlic, green pepper, and green onions.
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   3.
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   Place dried mushrooms in a 1 quart bowl.
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   When the water for the pasta boils, remove 2 cups and pour over the dried mushrooms; set aside.
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   4.
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   Add chopped asparagus to the pasta water and blanch for 1 minute.
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    Using a slotted spoon, remove asparagus from the water and set aside.
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    5.
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    Add pasta to the water and cook according to package directions.
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    6.
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    While pasta cooks, heat butter and olive oil in a large skillet.
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    7.
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    Add garlic, onions, and green pepper to the skillet and cook over medium high heat for 12 minutes, stirring constantly so the garlic does not burn.
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    8.
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    Add half-and-half to the skillet and heat.
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    Do not boil.
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    9.
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    Remove mushrooms from the water (reserve the mushroom water); chop the mushrooms coarsely.
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    10.
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    Add asparagus, mushrooms, 6 tablespoons of mushroom water, salt, and pepper to the hot cream.
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    10.
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    Add cheeses to the cream mixture and stir until melted and sauce is smooth.
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    12.
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    Add drained pasta to the skillet and mix gently until pasta is covered.
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    13.
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    Top each serving of pasta with addtional parmesan cheese.