One-Pot Primavera Pasta

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped
• 220 g farfalle pasta
• One third of a bunch of asparagus (about 170g), trim the tough ends and cut the stalks into 2cm pieces.
• 200g small broccoli florets (1 medium head; about 3.5 cups)
• 2/3 cup frozen green peas (defrosted)
• 85 g cream cheese, cut into pieces, room temperature
• 1/3 cup heavy cream
• 2 tbsp chopped fresh basil + extra for serving
• 0.5 tsp. grated lemon zest

Preparation:

1. Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add the pasta, 1 teaspoon of salt, and 3 cups of water and bring to a boil over medium-high heat. Continue cooking, stirring occasionally to prevent the pasta from sticking, for 4 minutes.
2. Add the asparagus and broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Add the green peas and cook, stirring, for another 2 minutes. Reduce heat to low and add the cream cheese, heavy cream, basil, lemon zest, and 1.5 teaspoons salt. Stir until the cream cheese is completely melted. Divide the pasta among 4 bowls. Serve garnished with fresh basil.
   
   Note
   
   The success of this dish depends on the specific shape of the pasta, so we do not recommend substituting farfalle with another pasta.