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Adapted from Chef Cindy Pawlcyn, Food & Wine
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente and drain. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant for about 3 minutes. Deglaze pan with Fustini's vinegar. Add the stock and boil over high heat until reduced by half and the asparagus are tender for about 5 minutes.
Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, spice blend and 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls, garnish with additional Parmesan and serve right away.
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