Promised Land CSA » Gruyere, asparagus and pea baked pasta

Ingredients

• 12 oz whole wheat rotini
• 5 T extra virgin olive oil, divided
• 2 C sliced leeks, white and light green parts only
• 1-pound asparagus, trimmed and cut into ½ inch pieces
• 2 cloves garlic, minced
• 1 ½ C peas, fresh or frozen (thawed)
• 5T all-purpose flour
• 4 C milk
• 2 t dry mustard
• 1 tsp salt
• ½ tsp ground pepper
• 2 C shredded Gruyere or Fontina cheese
• 1 T chopped fresh tarragon
• 2/3 C whole wheat panko bread crumbs