Fusilli with Asparagus and Courgettes
Method
Makes 4 servings.
1. Cook pasta according to the instructions. Drain and keep warm.
2. Meanwhile, wash the asparagus, snap off the end of the stalks, and trim the spears diagonally into 4.5cm / 2-inch pieces, leaving the tips whole.
3. In a large skillet, sauté the asparagus, courgette and garlic in the butter for 2-3 minutes or until the vegetables are tender but still crisp. Remove the vegetables from the skillet with a slotted spoon and add to the
pasta.
4. Combine the cream and lemon peel and add to the skillet; bring to a boil then simmer for 2-3 minutes until reduced.
5. To serve, pour the cream mixture over the pasta and vegetables and stir gently to coat. Season with salt and pepper.
Ingredients
225g / 8 oz dried fusilli
250g / 9 oz fresh Cornish asparagus
4 round courgettes, cut into bite-sized sections
2 cloves garlic, minced
1 tablespoon unsalted butter
120ml / 4 fluid oz single cream
2 teaspoons lemon zest
Sea salt and freshly milled pepper
