Fusilli With Lemon Cream Sauce Asparagus And Peas

From cooking light, august 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Cook pasta until al dente , adding the asparagus for the last minute of cooking time.

Place the peas in a colander , then drain the pasta and asparagus over the top of them.

In a skillet , melt the butter over medium heat.

Add the garlic and cook for 1 minute.

Combine broth and cornstarch , add to pan and bring to a boil.

Cook , stirring , until broth starts to thicken , about 1 minute.

Remove from heat and add cream , juice , salt , and peppers.

Stir to combine.

Add pasta and vegetables to the sauce , tossing gently to coat.

Serve immediately.

fusilli, asparagus, peas, butter, garlic clove, vegetable broth, cornstarch, heavy cream, lemon juice, salt, black pepper, cayenne pepper