12 ounces Casarecce pasta or another pasta that holds sauce well, such as small shells
2 tablespoons unsalted butter
1 tablespoon freshly minced garlic, divided
1 shallot finely diced (about 1/4 to 1/2 cup)
1/2 pound fresh asparagus, trimmed and cut into 1
sea salt and fresh black pepper to taste
Bechamel Sauce:
7 ounces Brie Cheese, diced (remove the rind first)
Parmesan Cheese (garnish)
Freshly chopped parsley (garnish)
Crushed red pepper flakes (garnish)
In a large pot, cook pasta according to package directions. Drain and set aside. In the same pot, melt 2 tablespoons butter over medium heat and saute 1/2 tablespoon of freshly minced garlic with 1/4 to 1/2 cup of finely diced shallot for about a minute until the vegetables begin to soften. Add the asparagus pieces and a pinch of sea salt and saute until the asparagus starts to soften – about 2 minutes. Remove the vegetables from the pot and set aside. The asparagus should still have some crunch to it when you remove it from the pan. In the same pot, prepare the Bechamel Sauce. As soon as the Bechamel is thickened, remove it from the heat and add in the diced Brie Cheese. Stir until the brie is melted and the cheese sauce is velvety smooth. Give it a taste and add salt and pepper as needed. Toss the pasta with the brie cheese sauce and top with the sautéed vegetables. Garnish with fresh Parmesan cheese and parsley if you like. For a little extra kick, sprinkle on some crushed red pepper flakes. Enjoy!

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