Ingredients:

8 oz San Giorgio® Rotelle
1/2 lb fresh green beans, trimmed, cut in half
1 Tbsp butter
1 Tbsp olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
1 medium red bell pepper, thinly sliced
1 tsp salt
2 Tbsps all purpose flour
1 1/2 cups half and half
1 cup frozen peas
1/3 cup grated Parmesan cheese
  freshly ground black pepper

Cooking Directions:

1.  Prepare pasta according to package directions, adding green beans to pasta cooking water during last 5 minutes.

2.  Meanwhile, in large skillet over medium-high heat, melt butter with olive oil; add asparagus and red bell pepper. Season with salt. Cook 5 minutes, stirring occasionally, or until vegetable are crisp-tender; reduce heat to medium.

3.  Add flour; cook 1 minute, stirring constantly.

4.  Add half-and-half and peas. Cook, stirring frequently until mixture thickens slightly.

5.  Toss hot cooked pasta and green beans with sauce; serve with Parmesan cheese and freshly ground black pepper.