Creamy Pasta Primavera

Bring medium saucepan of salted water to a boil for pasta. Heat 1 tsp olive oil in large nonstick skillet over medium heat. Add asparagus and a pinch of salt and pepper and cook until tender, 4 to 5 minutes. Transfer to plate. Wipe skillet clean and set aside for step 4. (4-serving meal: use 2 tsp olive oil)

Add pasta to boiling water. Cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and rinse under cool water to stop cooking process. (4-serving meal: reserve 2 cups pasta water)

Stir together just half the garlic, lemon zest, just 1 tbsp lemon juice, pistachios, basil, capers, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)

Heat 1 tbsp olive oil in same skillet over medium heat. Add remaining garlic and cook until fragrant, 2 to 3 minutes. Add reserved pasta water, herb garlic cheese, and a pinch of salt and pepper and whisk until smooth. Add pasta to sauce and stir to coat. (4-serving meal: use 2 tbsp olive oil)

Divide creamy pasta primavera between bowls. Top with asparagus and pistachio salsa. Bon appétit!