• Heat a medium sized pot of water over medium high heat. When the water reaches a steady boil add your pasta and cook the pasta according to the instructions on the box. Dried pasta usually needs to cook for 7 - 10 minutes.

  While you wait for the pasta to boil you can move on to the next step. When the pasta is done you should reserve 1/2 cup of pasta water to add to the sauce.
• Chop your tomatoes, onions, and garlic into small pieces. Chop the asparagus into segments that are 1-2 inches long. Mince the chipotle chiles into very fine pieces.
• Heat a large pan over medium high to high heat and add the vegetable oil. Add the onions to the pan and lightly salt them. Cook the onions for about 10 minutes then add the asparagus. Cook the asparagus for another 5 minutes then add the tomatoes. Cook the tomatoes for another 10 minutes then add the garlic and frozen peas. Cook the garlic and peas for another 5 minutes.

Chipotle alfredo sauce

• Add the heavy cream and pasta water to the pan with the vegetables in it. Let this mixture cook for 2 - 3 minutes.

  If there is enough room in your pan to add the pasta you can also add the pasta here. If there is not enough room you can pour the sauce and vegetables over the pasta at the end.
• Mix the cornstarch with 2 tsp of cold water then pour the cornstarch mixture into the pan with the rest of the ingredients. Then add all of the other ingredients for the sauce besides the parmesan cheese.
• Take the pot off of the heat and wait until the sauce stops simmering then add the parmesan cheese. Mix the dish until the parmesan cheese melts and salt to taste.