Baked Fusilli With Asparagus Green Peas And Lemon Recipes

LEMON FUSILLI WITH ARUGULA

Steps:

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
• Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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.

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.

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.

ROASTED ASPARAGUS WITH CAPERS AND LEMON

Steps:

• Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

CREAMY ASPARAGUS AND PEAS PASTA

Steps:

• Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
• Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
• Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
• Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
• Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
• Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
• Stir in cream and bring mixture to a simmer.
• Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

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.

BAKED FUSILLI WITH ASPARAGUS, GREEN PEAS AND LEMON

Steps:

• Preheat oven to 500 degrees. Bring water to boil. Meanwhile, combine all of first row of ingredients in a large bowl. In a separate bowl, toss the next set of ingredients together, and season with salt and pepper to taste. Parboil the fusilli for 4 minutes. Drain and add to the bowl with the cream mixture. Transfer to a large gratin dish. Pasta should be no more than 1-inch thick. Sprinkle the asparagus mixture over the top and additional Parmesan to finish. Bake unit bubbly and asparagus begins to brown, 12-15 minutes. Let rest a few minutes before serving.

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.

ASPARAGUS AND FARFALLE WITH LEMON AND PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas. Place the pasta in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon rind, salt and pepper. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

LEMON FUSILLI WITH SHRIMP

Steps:

• Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente according to package instructions, about 12 minutes.
• While pasta is cooking, heat oil over medium-high heat in a medium skillet. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
• Add shrimp, and cook 1 minute. Turn and cook until pink and firm, about 1 minute more. Stir in peas, lemon zest, and red pepper flakes. Add 1/2 cup pasta cooking water, and cook until peas are bright green and shrimp are cooked through, about 1 minute more. Transfer to a large bowl.
• Drain pasta and add to bowl with shrimp. Add watercress and mix gently. Drizzle with lemon juice. Season with salt and pepper, and toss to combine. Serve immediately, garnished with scallion greens.