Pasta: Lemon Cream Sauce, Asparagus, Peas

4 Servings
50% would make this recipe for Pasta: Lemon Cream Sauce, Asparagus, Peas again.

easy to use this sauce with other combos

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Pasta: Lemon Cream Sauce, Asparagus, Peas Ingredients

8 oz Fusilli	1 teaspoon Corn starch
1 3/4 c Asparagus sliced 1.5 inch long	1/3 c Heavy cream
1 c Peas fresh or frozen	3 tablespoon Lemon juice
1 tablespoon Butter	1/2 teaspoon Salt
1 clove Garlic	1/4 teaspoon Black pepper
1 c Chicken broth	1 dash Cayenne

Instructions for Pasta: Lemon Cream Sauce, Asparagus, Peas

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; 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 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.

Main Ingredient: PastaCuisine: American

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for flavor and categorization

If you like your pasta sauce to make you go into a super pucker, go for it. I couldn't get it to thicken without adding two more tablespoons of cornstarch. I used store bought butternut squash stuffed pasta.