Steam asparagus just until it turns bright green, about 3 minutes. Rinse under cold running water to prevent overcooking. Set aside. In a small bowl, stir together mayonnaise, Parmesan, milk, basil, salt and hot pepper flakes. Set aside. In a large pot of boiling, salted water, cook penne until almost tender. Add peas to the boiling pasta 3 minutes before it's finished cooking. When the pasta is tender but not mushy, drain thoroughly, then return to the pot. Add asparagus and mayonnaise mixture, tossing over medium heat just until heated through. Season with pepper and serve immediately. Makes 4 servings.
- News Canada
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