Pasta with Lemon Cream Sauce, Asparagus, and Peas
If long fusilli is not available in your market, linguine works just as
well. Garnish with chopped parsley or chives, if desired.
Yield 4 servings (serving size: about 1 1/2 cups)
8 ounces uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)
Cook pasta according to package directions, omitting salt and fat. Add
asparagus during last minute of cooking time. Place peas in a colander.
Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1
minute. Combine broth and cornstarch in a small bowl; stir until well
blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until
thick, stirring constantly. Remove from heat. Stir in cream, juice, salt,
1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth
mixture; toss gently to coat. Garnish with coarsely ground black pepper and
lemon slices, if desired. Serve immediately.
Cooking Light
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