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Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! —Erin Mylroie, Santa Clara, Utah","recipeIngredient":["1 pound fresh asparagus, trimmed and cut into 1-inch pieces","1 medium sweet red pepper, cut into 1-inch pieces","1 medium red onion, sliced","1 tablespoon olive oil","1\/2 teaspoon salt","1\/4 teaspoon pepper","4-1\/2 cups uncooked bow tie pasta","1 tablespoon butter","1 tablespoon all-purpose flour","3 garlic cloves, minced","1\/4 teaspoon crushed red pepper flakes","1 cup vegetable broth","1 cup shredded Parmesan cheese","1\/2 cup sour cream","2 tablespoons lemon juice","1 tablespoon grated lemon zest","1\/2 cup chopped pistachios","1\/4 cup fresh basil leaves, thinly sliced","Additional shredded Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once."},{"@type":"HowToStep","text":"Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly."},{"@type":"HowToStep","text":"Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. 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