Fusilli With Lemon Cream Sauce, Asparagus, and Peas

Recipe by IngridH
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  • 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).
  • In a skillet, melt the butter over medium heat.
  • Add the garlic and cook for 1 minute.
  • Combine broth and cornstarch, add to pan and bring to a boil.
  • Cook, stirring, until broth starts to thicken, about 1 minute.
  • Remove from heat and add cream, juice, salt, and peppers.
  • Stir to combine.
  • Add pasta and vegetables to the sauce, tossing gently to coat.
  • Serve immediately.
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