Tuesday, August 28, 2007

Pasta with Lemon Cream Sauce, Asparagus and Peas

This dish ended up being a perfect summer afternoon lunch. We spent most of the day working on our dining room, but making and eating this dish was a great break. I got the recipe from Cooking Light, the August issue I think. I didn't change anything and I don't think I would if I made it again. The sauce didn't thicken up very well until well after I made it, but the pasta really held on to what sauce was there. Very lemony. I garnished mine with some lemon zest and snipped chives to make it just a tad lemonier and pretty.
Pasta with Lemon Cream Sauce, Asparagus and Peas
8 oz uncooked long fusilli (twisted spaghetti)
1 3/4 c (1 1/2-inch) slices asparagus (about 1/2 pound)
1 c frozen green peas, thawed
1 T butter
1 garlic clove, minced
1 c organic vegetable broth (such as Swanson Certified Organic)
1 t cornstarch
1/3 c heavy cream
3 T fresh lemon juice (about 1 lemon)
1/2 t salt
1/4 t freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)
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 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 t 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.

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