Creamy Pea and Asparagus Rice Pasta

• 1 box of Organic Rice pasta (I used bowtie here, but any other shape would work just fine)
• 1/2 bag of frozen peas
• 1 bundle of chopped fresh asparagus
• 1 can of unsweetened organic coconut milk or cream(only the cream separation on the top, not the coconut water)
• 1/4-1/2 cup of broth
• 2 tbsp organic butter
• 2 bulbs fresh garlic
• salt and pepper

Boil the pasta per the packages instructions.  While pasta is boiling chop your garlic and asparagus and saute with the butter and olive oil.  Add in coconut cream, broth and salt and pepper.  Once everything is incorporated and pasta is almost cooked add the peas.  The peas go in last because they take no time to cook and if cooked too long they get mushy.  Once pasta is aldente, drain and mix into the creamy mixture.  This pasta works well with any leftover protein you have hanging around!  Leftover salmon, shrimp, taco meat, chicken, beef.  I usually make double batches of this!  YUMMY!!!!