Pasta with Lemon Cream Sauce, Peas, and Asparagus (adapted from The English Kitchen)
8 oz of uncooked twisty or tubular pasta (penne, ziti, fusilli, rotini, etc...)
1/2 pound of asparagus, trimmed and cut into 1 1/2 inch slices (I just had a handful)
1 cup frozen green peas
1 Tb butter
1 clove of garlic, peeled and minced
1 cup vegetable broth (or chicken broth)
1 tsp cornflour (cornstarch)
1/3 cup heavy cream
3 TBS fresh lemon juice (approximately 1 lemon)
the finely grated zest of one lemon
1/2 tsp salt
1/4 tsp freshly ground black pepper
dash of cayenne pepper
fresh Parmesan cheese
Cook the pasta according to the package directions. Add the asparagus during the last minute of cooking. Place the peas in a colander. Drain the pasta mixture over top of the peas when done. Set aside.
Melt the butter in a skillet/saucepan over medium high heat. Add the garlic and cook, stirring until fragrant and slightly softened, about one minute. Stir the broth and cornstarch together in a small bowl with a fork, making sure to mix well. Stir broth into the garlic/butter. Bring to a boil while stirring. Cook until thickened a bit, stirring constantly for about one minute. Whisk in the cream, lemon juice, lemon zest, salt, pepper and cayenne. Cook and stir for about one minute to heat through. Toss in the pasta and vegetables, stirring to coat well. (You can also cook the sauce while the pasta is boiling, return pasta and veggies to the pot, and pour sauce over it all.) Garnish with some more freshly ground black pepper if desired and freshly grated Parmesan cheese.