Pasta Primavera with Lemon Cream Sauce

Ingredients

• 16 ounces uncooked macaroni, such as penne
• 1 Tbsp. olive oil
• 2 large yellow bell peppers, cut into 1-inch pieces
• 3 cups of 1 1/2-inch asparagus pieces (about 13 stalks)
• 1/2 tsp. salt
• 4 tsp. fresh ground black pepper
• 2 Tbsp. unsalted butter
• 2 large shallots, minced
• 1 cup reduced-sodium vegetable or chicken broth
• 1/2 cup Hood® Heavy Cream
• 2 Tbps. fresh lemon juice
• 1 cup frozen peas, defrosted (leave on the counter for five minutes)
• 1/2 cup grated Parmesan cheese
• 2 cups cherry tomatoes, cut in half
• Crushed red pepper flakes, if desired
• Fresh basil for garnish, if desired