Artichoke and Asparagus Pasta with Lemon Pesto Cream Sauce

Bring a large pot of salted water to a boil for the penne pasta. Cook the pasta according to package instructions until al dente, then drain and set aside, reserving some pasta water.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute.

Add the baby asparagus to the skillet and cook until they are tender and bright green, about 3-4 minutes. Then, add the coarsely chopped artichoke hearts and heat through.

In a separate bowl, combine the basil pesto, cream, and juice from half a lemon per person. Mix well to create the lemon pesto cream sauce.

Pour the lemon pesto cream sauce over the vegetables in the skillet. Stir to combine and cook for an additional 1-2 minutes until the sauce is heated through. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Add the cooked penne pasta to the skillet and toss with the sauce and vegetables until well coated. Season with salt and pepper to taste.

Serve the pasta garnished with shaved Parmesan cheese and finely chopped fresh basil.