Baked Fusilli With Asparagus Green Peas And Lemon Food

SPRING PEA AND ASPARAGUS PASTA

Steps:

• First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
• While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
• Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
• Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
• Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.

ROASTED ASPARAGUS AND PEAS

Steps:

• Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
• Preheat the oven to 450 degrees F.
• Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
• Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
• Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

FUSILLI WITH ASPARAGUS AND BACON

Steps:

• Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
• Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
• While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
• Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
• Serve pasta sprinkled with bacon and with additional cheese on the side.

ASPARAGUS & LEMON SPAGHETTI WITH PEAS

Steps:

• Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
• Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
• In medium skillet over medium-low heat, cook sausage until well done.
• Remove from pan and set aside.
• Melt butter in a skillet over medium heat.
• Add garlic and shallots, and cook for 5 minutes, or until tender.
• Add mushrooms and black olives and cook for 10 minutes.
• Remove from heat and set aside.
• In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
• Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
• Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
• Repeat layers, ending with cheese.
• Bake for 30 minutes, or until hot and bubbly.

ROYAL FUSILLI WITH ASPARAGUS AND PEAS

Steps:

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

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS

Steps:

• 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.

CREAMY PASTA WITH ASPARAGUS & PEAS

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.