Recipe

Pasta With Lemon Cream Sauce Asparagus And Peas Recipe


Pasta With Lemon Cream Sauce Asparagus And Peas Recipe
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A pasta dish with a fresh taste! Recipe and photo from Cooking Light 2007

Pat2me

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Ingredients
  • 8 ounces uncooked long fusilli
  • 13/4 C (about 1 lb) asparagus cut into 1 1/2" pieces
  • 1 C frozen peas, thawed
  • 1 Tbl butter
  • 1 garlic clove, minced
  • 1 C vegetable broth
  • 1 tsp cornstarch
  • 1/3 C heavy cream
  • 3 Tbl fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Dash of cayenne
  • Coarsely ground pepper (optional)
  • Lemon slices(optional)

Directions
  1. Cook pasta according to package directions, omitting any fat or salt
  2. Add asparagus during last minute of cooking time
  3. Place peas in a colander; drain pasta mixture over peas and set aside
  4. Melt butter in a skillet over medium-high heat
  5. Add garlic to the pan; saute 1 minute
  6. Combine broth and cornstarch in a small bowl; stir until well blended.
  7. Add broth mixture to pan; bring to a boil
  8. Cook 1 minute or until thickened, stirring constantly
  9. Remove from heat
  10. Stir in cream, juice, salt , the 1/4 tsp black pepper and the cayenne
  11. Add pasta mixture to broth mixture; toss gently to coat
  12. Garnish with coarsely ground black pepper and lemon slices if desired

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Comments


This sounds fabulous and the picture is gorgeous. Love everything about this recipe. Great post. You have my 5.


Everything I love in perfect amounts. My mouth is watering over your Pasta With Lemon Cream Sauce Asparagus And Peas recipe.
Thank you for posting such a clasic
Michael


Thanks for the delicous recipe


Oh - GREAT pic and such a lovely yet luscious recipe. This is going to go in this week's 'make this recipe' pile!!

- Colleen


I cant wait to try this!it looks fabulous!


Looks and sounds delicious, Pat - thanks so much! I can't wait to try it. ~Vickie


Making this week... I actually have the most of the ingredents! Thanks Pat.. this is a keeper..


Love it! Thanks. . .


Wow, so easy but so different! I love everything in this one. Especially love that a recipe that includes heavy cream made it into a "cooking light" cookbook!


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