Pasta with Lemon Cream Sauce, Asparagus and Peas

Serves 4

8 ounces uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)

1. Cook pasta according to package directions. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.

2. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

Served with garlic bread

Results: I love this pasta. It's easy to make and has a great, fresh flavor. Despite picking the asparagus out of the boys' pasta, Steven wouldn't even try it. Henry ate some of the pasta, but not much.