Pasta with Lemon Cream Sauce, Asparagus, and Peas

Pasta with Lemon Cream Sauce, Asparagus, and Peas
Photo by Randy Mayor


  • 1/3 cup heavy cream
  • 8 ounces uncooked long fusilli (twisted spaghetti)
  • Coarsely ground black pepper (optional)
  • Dash of ground red pepper
  • 1 ¾ cups (1 1/2-inch) slices asparagus (about 1/2 pound)
  • 1 teaspoon cornstarch
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • + 7 more ingredients
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • 1 cup frozen green peas, thawed
    • 1 tablespoon butter
    • Lemon slices (optional)
    • ¼ teaspoon freshly ground black pepper
    • 1 cup organic vegetable broth (such as Swanson Certified Organic)

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 ...

View full recipe at My Recipes


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