Bowtie pasta with asparagus and shrimp in cheese sauce

For the sauce:

• 1 cup of whipping cream
• 1/4 cup of blue cheese
• A pinch of salt and black pepper

For the pasta:

• 2 L of water
• 1/2 teaspoon of salt
• 200 g of La Moderna® Medium Bow Tie Pasta
• 1 tablespoon of canola oil
• 2 cloves of garlic, finely chopped
• 16 medium shrimp, cleaned
• 1 tablespoon of paprika
• A pinch of salt and black pepper
• 12 blanched asparagus spears, cut into four pieces
• 2 tablespoons of toasted and halved hazelnuts

For the sauce:

1. Put all the ingredients in a pan and cook for 5 minutes, stirring constantly until you get a smooth sauce; set aside.

For the pasta:

1. Heat the water with the salt in a pot until it boils.
2. Immediately add the La Moderna® Medium Bow Tie Pasta and cook until it is al dente.
3. Drain the pasta and add it to the pan with the sauce; mix well and keep warm.
4. Heat the oil in a pan and soften the garlic.
5. Add the asparagus and sauté for a minute.
6. Add the shrimp and sprinkle with paprika, salt, and black pepper; cook until they are firm and have a bright orange color.
7. Add the shrimp and asparagus mixture to the pan with the pasta, add the hazelnuts and mix well.
8. Serve immediately and enjoy.