Spring Vegetables Fusilli (Print Version)
# Ingredients:
→ Topping Mix
01 -
1 garlic clove, minced
02 -
1/4 teaspoon kosher salt
03 -
1 tablespoon unsalted butter
04 -
1/2 cup slivered almonds
05 -
1 cup fresh breadcrumbs
→ Vegetables & Pasta
06 -
1/2 cup frozen peas
07 -
1 pound fusilli or spiral-shaped pasta
08 -
1 (8-ounce) tub mascarpone cheese
09 -
1 bunch asparagus, sliced into 1-inch sections
10 -
1 (4-ounce) package baby spinach, roughly chopped
11 -
2 teaspoons finely grated lemon zest
12 -
2 tablespoons unsalted butter
13 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Mix garlic, almonds, and breadcrumbs, then sauté in butter and salt until crispy and light brown, about 4-6 minutes.
02 -
Boil the pasta, toss in asparagus during the last couple of minutes. Drain in a colander over frozen peas to thaw them.
03 -
Heat butter in a pan, cook lemon zest and spinach just until soft. Stir in mascarpone until everything blends smoothly.
04 -
Mix drained pasta, veggies, and sauce in a big pan, coating everything evenly. Sprinkle with the toasted breadcrumbs to finish, and dig in!
# Notes:
01 -
Keep mascarpone chilled until needed
02 -
Stays fresh in the fridge for up to 4 days
03 -
Breadcrumbs should be kept separately