1 cup frozen peas
1 bunch asparagus, chopped
1 cup onion & chive cream cheese
1/4 cup milk
1/4 cup grated Parmesan cheese
1) Cook pasta in salted water for 10 minutes. Add peas and asparagus, and cook for 5 minutes longer or until vegetables are tender. Drain in colander.
2) Heat cream cheese and milk over medium low heat, just until bubbly. Add to pasta mixture in large bowl and toss to coat. Toss with Parmesan cheese and plenty of black pepper.
Review: I didn't read the directions very well and added the Parmesan to the sauce. It worked just fine, just made the sauce a bit thicker. Surprisingly, this sauce didn't have a strong flavor. I'd suggest maybe tossing in some parsley.
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