Baked Pasta Primavera

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 (8-ounce) package cream cheese
• ¼ cup dry white wine
• ¼ cup vegetable broth
• 1 bunch broccolini, trimmed and cut into 1-inch pieces
• 1 bunch thick asparagus, woody ends removed, cut into 1-inch pieces
• 1 medium shallot, thinly sliced
• Kosher salt and freshly ground black pepper
• Red pepper flakes
• 1 pound farfalle pasta
• 1 cup fresh or frozen peas
• ¼ cup freshly grated Parmesan or pecorino cheese
• ¼ cup roughly chopped fresh mint
• Zest and juice of 1 lemon

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