Fusilli with Asparagus, Peas, and Arugula

Photo from Spoonful of Flavor

Fusilli Pasta with Asparagus, Peas, and Arugula
Yield: about 6 servings


Ingredients

• 4 tsp. olive oil
• 2 leeks, white and light green parts only, halved lengthwise and sliced thin
• 2 cloves garlic, minced
• 2 tsp. fresh thyme, minced
• 1 cup chicken broth
• ¾ cup frozen peas
• 3 tbsp. fresh lemon juice
• salt
• pepper
• 1 bunch asparagus, tough ends trimmed, and sliced on the bias into 1 inch lengths
• 12 ounces fusilli pasta
• 2 cups baby arugula (or baby spinach)
• ½ cup crumbled goat cheese

Directions

1. Heat 2 teaspoons of the oil in a non-stick skillet over medium heat until shimmering. Add the leeks and cook until softened and beginning to brown at the edges, about 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
2. Slowly whisk in the broth and bring to a simmer, scraping up any browned bits. Remove from heat; stir in the peas and lemon juice. Let stand until the peas are heated through, at least 2 minutes. Season with salt and pepper to taste.
3. Meanwhile, bring a large pot of water to a boil. Add the asparagus and 1 teaspoon salt and cook, stirring often, until the asparagus is crisp-tender, 2 to 4 minutes. Remove the asparagus with a slotted spoon and set aside.
4. Return the water to a boil, add the pasta, and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ¼ cup of the pasta water, then drain the pasta and return it to the pot.
5. Add the arugula to the pasta and toss to wilt. Add the leek-broth mixture, asparagus, goat cheese, and remaining 2 teaspoons of oil, toss to combine. Before serving, add the reserved cooking water as needed to loosen the sauce.

Recipe from America's Test Kitchen