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Fusilli with Spring Vegetables and Breadcrumbs
Fusilli with Spring Vegetables and Breadcrumbs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Effortless creamy pasta with mascarpone, vibrant green veggies, garlic breadcrumbs, and toasted almonds for the perfect crunch.
Ingredients:
  • For the crumb topping:
  • 1 cup fresh breadcrumbs
  • 1/2 cup slivered almonds
  • 1 garlic clove, pressed
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • For the pasta:
  • 1 pound fusilli or spiral other pasta
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup frozen peas
  • 2 tablespoons unsalted butter
  • 2 teaspoons finely grated lemon zest
  • 1 (4-ounce) package baby spinach (about 4 cups packed), chopped
  • 1/2 teaspoon kosher salt
  • 1 (8-ounce) tub mascarpone cheese (1/2 cup)
Instructions:
  • Prepare the crumb topping: Remove crusts from fresh bread and cube it. Pulse in a food processor until crumbs form, yielding 1 cup. Pulse almonds in the processor until under 1/4 inch or chop by hand. In a skillet, melt butter over medium heat, then add crumbs, almonds, garlic, and salt. Stir and cook until golden and fragrant, about 4-6 minutes. Transfer to a bowl and set aside.
  • Prepare the pasta, asparagus, and peas: Boil salted water in a large pot. Add pasta and cook as per package instructions, adding asparagus for the last 2 minutes. Place peas in a colander in the sink. Drain cooked pasta and asparagus over the peas in the colander.
  • Prepare the sauce by melting butter in the pot on medium heat. Sauté lemon zest and spinach until wilted, approximately 2 minutes. Stir in mascarpone until creamy without melting. Add in drained pasta and veggies, toss to coat evenly.
  • Garnish: Top with the crispy toasted breadcrumbs before serving. Store any remaining pasta covered in the refrigerator for up to 4 days. Keep extra breadcrumbs in a separate container. Enjoy the dish? Don't forget to leave a rating and comment!

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