Fabulous Creamy Pasta Primavera

3 T. butter
1 medium Vidalia onion, thinly sliced
3 T. minced garlic
¼ c. white wine or veggie broth/stock
1 ½ c. half and half
1 c. heavy cream
1 c. freshly grated pecorino, plus more for garnish
Kosher salt/black pepper, to taste
12 oz. cavatappi, penne or short pasta
2 bunches fresh asparagus, end trimmed and cut into 1” pieces
4 oz. fresh sugar snap peas, cut in half or leave whole
1 c. fresh parsley, chopped
½ c. fresh mint, chopped

1. Melt butter in large skillet over medium heat.
2. Add onion and cook, stirring occasionally, until soft.
3. Add garlic and stir for about 30 seconds.
4. Pour in wine and scrape up any browned bits from pan.
5. When wine is reduced by less than half, stir in half and half and simmer until thickened slightly.
6. Add heavy cream and continue to stir.
7. Add cheese and stir until bubbly and slightly thick. Add salt/black pepper to taste.
8. Bring large pot of salted water to boil. Add pasta and cook according to package directions.
9. In the last minute of cooking pasta, add asparagus and sugar snap peas.
10. Drain pasta and veggies and add to the sauce.
11. Add parsley and mint, toss to combine. Taste for seasoning.
12. Garnish with extra cheese.