Pasta with Lemon Cream sauce, Asparagus and Peas



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Source The English Kitchen

Preparation Time


8 ounces, uncooked fusilli pasta
1/2 lb, trimmed and cut into 1 1/2 inch slices asparagus
1 cup frozen green peas
1 tbsp Butter
1 clove, peeled and minced fresh garlic
1 cup vegetable broth
1 tsp cornstarch
1/3 cup heavy cream
3 tbsp fresh lemon juice
1 lemon's worth lemon zest
1/2 tsp salt
1/4 tsp, freshly ground ground black pepper
dash cayenne pepper
wedged to serve lemon

1. Cook the pasta according to the package directions. Add the asparagus cuts during the last minute of cooking. Place the peas in a colander. Drain the pasta mixture over top of the peas when done. Set aside.

2. Heat the butter in a skillet over medium high heat. Add the garlic and cook, stirring until fragrant and slightly softened, about one minute. Combine the broth and cornstarch in a small bowl, stirring to blend well and then stir this into the garlic in the skillet. Bring to the boil, stirring.

3. Cook until thick, stirring constantly for about one minute.

4. Whisk in the cream, lemon juice, lemon zest, salt, pepper and cayenne. Cook and stir for about one minute to heat through.

5. Toss in the pasta and vegetables, stirring to coat well. Garnish with some more freshly ground black pepper if desired and serve with some lemon wedges on the side.


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