Penne Bosciala

350g dried wholemeal penne pasta 
1 Tbs cornflour 
1/2 cup salt-reduced chicken stock 
250ml tub Philadelphia 60% less fat cream for cooking 
2 tsp olive oil 
125g 98% fat-free rindless shortcut bacon, chopped 
250g button mushrooms, sliced 
2 garlic cloves, crushed 
2 green onions, sliced 
1 bunch asparagus, trimmed, cut into 1cm-thick slices 
3/4 cup fresh green peas 
1/2 cup fresh flat-leaf parsley leaves, chopped 
1 tsp finely grated lemon rind

Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain. Meanwhile, place cornflour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4mins or until golden. Add mushrooms and garlic. Cook, stirring, for 5 mins or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 mins or until onion is tender. Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 mins or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper. Serve.