*Pasta with Lemon Cream sauce, Asparagus and Peas*
Serves 4

Delicious pasta with a light sauce with vegetables.  The vegetables are cooked until just crispy tender and the whole thing is a wonderful symphony of textures and flavours that really please.  Adapted from a recipe in Cooking Light magazine.

8 ounces of uncooked fusilli pasta
1/2 pound of asparagus, trimmed and cut into 1 1/2 inch slices
1 cup frozen green peas
1 TBS butter
1 clove of garlic, peeled and minced
1 cup organic vegetable 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
lemon wedges to serve

Cook the pasta according to the package directions.  Add the asparagus cuts 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.

Heat the butter in a skillet over medium high heat.  Add the garlic and cook, stirring until fragrant and slightly softened, about one minute.  Combine the broth and cornstarch in a small bowl, stirring to blend well and then stir this into the garlic in the skillet.  Bring to the boil, stirring.  Cook until thick, 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.  Garnish with some more freshly ground black pepper if desired and serve with some lemon wedges on the side.