Royal Fusilli With Asparagus and Peas

• 1 lb fusilli (gluten-free)
• 23 cup olive oil
• 4 garlic cloves, minced
• 1 lb asparagus spear
• 12 pint cherry tomatoes
• 1 cup fresh peas
• 12 teaspoon chili pepper flakes
• 14 teaspoon salt
• 2 cups basil
• 14 teaspoon ground black pepper

1. Cut asparagus into 1/2 inch pieces and half the cherry tomatoes.
2. Put water on to boil for pasta.
3. While pasta is cooking, according to the instructions on the package, heat olive oil and garlic in large saute pan over medium heat.
4. Cook about 2 minutes.
5. Bring heat up to medium-high and add asparagus, cooking for about 5 minutes.
6. Add tomatoes, peas, chili pepper and sale.
7. Cook about 2 minutes.
8. Remove from heat.
9. Stir in basil.
10. Pour the pasta and the sauce from the saute pan into a large bowl and toss gently.
11. Add a few grindings of fresh pepper.

fusilli, olive oil, garlic, spear, tomatoes, fresh peas, chili pepper, salt, basil, ground black pepper

Taken from www.food.com/recipe/royal-fusilli-with-asparagus-and-peas-431336 (may not work)