Creamy Spring Bowties

1. Start a large pot of lightly salted water on the stove to boil for the pasta.
2. Set aside in a small pile: garlic, green pepper, and green onions.
3. Place dried mushrooms in a 1 quart bowl. When the water for the pasta boils, remove 2 cups and pour over the dried mushrooms; set aside.
4. Add chopped asparagus to the pasta water and blanch for 1 minute. Using a slotted spoon, remove asparagus from the water and set aside.
5. Add pasta to the water and cook according to package directions.
6. While pasta cooks, heat butter and olive oil in a large skillet.
7. Add garlic, onions, and green pepper to the skillet and cook over medium high heat for 1–2 minutes, stirring constantly so the garlic does not burn.
8. Add half-and-half to the skillet and heat. Do not boil.
9. Remove mushrooms from the water (reserve the mushroom water); chop the mushrooms coarsely.
10. Add asparagus, mushrooms, 6 tablespoons of mushroom water, salt, and pepper to the hot cream.
10. Add cheeses to the cream mixture and stir until melted and sauce is smooth.
12. Add drained pasta to the skillet and mix gently until pasta is covered.
13. Top each serving of pasta with addtional parmesan cheese.