Fusilli With Lemon Cream Sauce, Asparagus, And Peas - cooking recipe

Ingredients

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)

Preparation

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 (this will just heat the peas without overcooking 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.