A lovely and colorful pasta dish full of fresh springtime vegetables.  Tender green peas and asparagus tossed with fresh herbs in a light, but creamy sauce.  The sauce starts with some crispy pancetta and sliced garlic for added flavor , and then gets its ultimate texture and consistency from a bit of cream cheese and the distinct taste that only Italian mascarpone cheese brings to the table.  With a touch of chicken stock to thin out the sauce a bit, this pasta dish is perfect with tossed with Pappardelle. A lighter take on an alfredo sauce, this combination of flavors is one that is hard to resist.  

(To view this recipe, courtesy of Cooking Light magazine, click on the following link: http://www.myrecipes.com/recipe/asparagus-herb-pea-pasta-50400000134152/)

Tagged: asparagus, chives, Cooking Light magazine, cream cheese, cream sauce, fresh herbs, garlic, mascarpone cheese, pancetta, pappardelle pasta, parsley, pasta, peas, spring, spring vegetables