Asparagus & Leek Lemon Pasta

• 1/2 pounds Whole Wheat Penne
• 1 bunch Thin Asparagus, Trim And Discard Bottom 2-3 Inches, The Remainder Cut Into 1-inch Pieces
• 1- 1/2 Tablespoon Unsalted Butter
• 1 whole Leek, Ends Trimmed, With Light Green And White Parts Quartered And Thinly Sliced
• 1- 1/2 Tablespoon All-purpose Flour
• 3/4 cups 2% Milk, Room Temperature
• 1/2 Tablespoons Freshly Grated Lemon Zest
• 18 teaspoons Nutmeg
• 1 pinch Salt To Taste
• 1 pinch Freshly Ground Black Pepper, To Taste
• 4 ounces, weight Soft Goat Cheese (I Used Herbed Goat Cheese)
• 1/4 cups Freshly Grated Parmigiano Reggiano
• 1 whole Lemon, For Garnish

1. Cook the pasta according to package directions.
2. Use a slotted spoon to transfer the pasta to a large bowl.
3. Let the water return to a full boil and add the asparagus, cooking until just tender and still bright green, about 3 minutes.
4. Drain the asparagus and add it to the pasta.
5. Meanwhile, melt the butter in a small saucepan over medium heat.
6. Add the leek and saute until aromatic and soft, about 4 minutes.
7. Whisk in the flour until it disappears, about 1 minute.
8. Add the milk, lemon zest, nutmeg, salt, and pepper.
9. Let it simmer, whisking occasionally until thick, about 4 minutes.
10. Add the cheeses and whisk until melted and the sauce is smooth.
11. Pour the sauce over the pasta and asparagus and toss until evenly coated.
12. Add a squeeze of fresh lemon juice if desired and garnish with lemon wedges.

whole wheat penne, butter, allpurpose, milk, freshly grated lemon, nutmeg, salt, freshly ground black pepper, freshly grated parmigiano reggiano, lemon

Taken from tastykitchen.com/recipes/main-courses/asparagus-leek-lemon-pasta/ (may not work)