Fusilli With Lemon Cream Sauce, Asparagus, and Peas

Total Time
20mins
Prep 5 mins
Cook 15 mins

From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Ingredients Nutrition

Directions

  1. Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  2. Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
  3. In a skillet, melt the butter over medium heat.
  4. Add the garlic and cook for 1 minute.
  5. Combine broth and cornstarch, add to pan and bring to a boil.
  6. Cook, stirring, until broth starts to thicken, about 1 minute.
  7. Remove from heat and add cream, juice, salt, and peppers.
  8. Stir to combine.
  9. Add pasta and vegetables to the sauce, tossing gently to coat.
  10. Serve immediately.
Most Helpful

5 5

Love the sauce! Light weight yet flavorful! We ate every bit of it. I did cook the asparagus longer--added last 3 minutes.

5 5

What a nice way to dress up pasta. My sauce did not thicken, but that did not detract from the flavor. I might make the sauce with a roux next time, as that would also be better for reheating. But the combination of flavors is delightful.

5 5

I had reviewed this, but the review doesn't seem to have shown up, so I'm having another go .... this was excellent!! I didn't realise when I tagged it that asparagus was out of season, therefore I had to use a tin, but this turned out to be a happy choice, I'm not crazy about asparagus and rather enjoyed the more mellow flavour and texture of the canned asparagus. The sauce was smooth and full of flavour, I squeezed a whole small lemon and really enjoyed the citrus tang. Draining the pasta over the peas thawed frozen) worked very well, and I added the aspapragus when I tossed everything together. very much enjoyed this and will definitely be making it again!!! Made for PRMR tag game.