Spring vegetables and lemony parmesan cream through fusilli

≈ $6.36/serving$6.71at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• fusilli200 g
• asparagushalf a bunch
• zucchini1 ea
• frozen peas3/4 cup
• cherry tomatohalf a pint
• whipping cream1/2 cup
• parmesan cheese3/4 cup, grated
• garlic2 cloves
• lemon1 ea
• basil leavesa handful

Method

1Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the fusilli 9 to 11 minutes until tender, adding the peas for the last 2 minutes.
• •Scoop out 1/2 cup of the pasta water, then drain.

2Cook the vegetables

• •Meanwhile, snap the woody ends off half of the bunch of asparagus and cut into 1 inch pieces.
• •Cut the zucchini into 1/4 inch half-moons.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Cook the asparagus and zucchini 3 to 4 minutes until browning but still snappy.
• •Add the halved cherry tomatoes and minced garlic and cook 2 minutes until the tomatoes soften.

3Cream and toss

• •Pour in the cream and simmer 1 minute.
• •Off the heat, stir in the parmesan and the zest and juice of half of the lemon.
• •Toss the pasta and peas through, loosening with pasta water until the sauce clings.
• •Season to taste.

4Plate

• •Divide between two bowls.
• •Garnish with the basil and serve with the remaining lemon in wedges.