Creamy Asparagus and Pancetta Penne

INGREDIENTS

2 tbsp

all-purpose flour

2 tbsp

butter, softened

1 tsp

olive oil

2 oz

chopped pancetta

1 8 ounce package

sliced cremini mushrooms

1/4 cup

white wine or 2 tablespoons each lemon juice and water

1 tsp

salt, divided

4 cups

unsalted chicken stock

3 cups

1% low-fat milk, divided

12 oz

uncooked whole-wheat penne (such as Barilla)

bay leaf

1 cup

frozen green peas

12 oz

asparagus, trimmed and cut into 2-inch pieces

1 tbsp

chopped fresh thyme

3 tbsp

chopped fresh parsley

1 tsp

grated lemon rind

3/4 tsp

black pepper