Fusilli With Lemon Cream Sauce, Asparagus, and Peas

Ingredients

• 8 ounces fusilli
• 1/2 lb asparagus, sliced
• 1 cup peas (frozen work great, thaw before using)
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup vegetable broth
• 1 teaspoon cornstarch
• 1/3 cup heavy cream
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 dash cayenne pepper (to taste)

Directions

1. 1

   Cook pasta until al dente, adding the asparagus for the last minute of cooking time.

2. 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. 3

   In a skillet, melt the butter over medium heat.

4. 4

   Add the garlic and cook for 1 minute.

5. 5

   Combine broth and cornstarch, add to pan and bring to a boil.

6. 6

   Cook, stirring, until broth starts to thicken, about 1 minute.

7. 7

   Remove from heat and add cream, juice, salt, and peppers.

8. 8

   Stir to combine.

9. 9

   Add pasta and vegetables to the sauce, tossing gently to coat.

10. 10

    Serve immediately.