Fusilli With Lemon Cream Sauce, Asparagus, And Peas

• 8 ounces fusilli
• 1/2 lb asparagus, sliced
• 1 cup peas (frozen work great, thaw before using)
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup vegetable broth
• 1 teaspoon cornstarch
• 1/3 cup heavy cream
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 dash cayenne pepper (to taste)

1. Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
2. Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
3. In a skillet, melt the butter over medium heat.
4. Add the garlic and cook for 1 minute.
5. Combine broth and cornstarch, add to pan and bring to a boil.
6. Cook, stirring, until broth starts to thicken, about 1 minute.
7. Remove from heat and add cream, juice, salt, and peppers.
8. Stir to combine.
9. Add pasta and vegetables to the sauce, tossing gently to coat.
10. Serve immediately.

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

Taken from www.food.com/recipe/fusilli-with-lemon-cream-sauce-asparagus-and-peas-393117 (may not work)