Pasta with Lemon Cream Sauce Asparagus and Peas
From pat2me 15 years agoIngredients
- 8 ounces uncooked long fusilli shopping list
- 13/4 C (about 1 lb) asparagus cut into 1 1/2" pieces shopping list
- 1 C frozen peas, thawed shopping list
- 1 Tbl butter shopping list
- 1 garlic clove, minced shopping list
- 1 C vegetable broth shopping list
- 1 tsp cornstarch shopping list
- 1/3 C heavy cream shopping list
- 3 Tbl fresh lemon juice shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
- Dash of cayenne shopping list
- Coarsely ground pepper (optional) shopping list
- lemon slices(optional) shopping list
How to make it
- Cook pasta according to package directions, omitting any fat or salt
- Add asparagus during last minute of cooking time
- Place peas in a colander; drain pasta mixture over peas and set aside
- Melt butter in a skillet over medium-high heat
- Add garlic to the pan; saute 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 thickened, stirring constantly
- Remove from heat
- Stir in cream, juice, salt , the 1/4 tsp black pepper and the cayenne
- Add pasta mixture to broth mixture; toss gently to coat
- Garnish with coarsely ground black pepper and lemon slices if desired
The Rating
Reviewed by 9 people-
This sounds fabulous and the picture is gorgeous. Love everything about this recipe. Great post. You have my 5.
chefmeow in Garland loved it -
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
Michaeltrigger in loved it -
thanks for the delicous recipe
momo_55grandma in Mountianview loved it
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