Fusilli Spring Vegetables (Print Version)

# Ingredients:

→ Crumb Topping

01 - 1 cup fresh breadcrumbs
02 - 1/2 cup slivered almonds
03 - 1 garlic clove, pressed
04 - 1 tablespoon unsalted butter
05 - 1/4 teaspoon kosher salt

→ Pasta & Vegetables

06 - 1 pound fusilli or spiral pasta
07 - 1 bunch asparagus, cut into 1-inch pieces
08 - 1/2 cup frozen peas
09 - 2 tablespoons unsalted butter
10 - 2 teaspoons finely grated lemon zest
11 - 1 (4-ounce) package baby spinach, chopped
12 - 1/2 teaspoon kosher salt
13 - 1 (8-ounce) tub mascarpone cheese

# Instructions:

01 - Process breadcrumbs and almonds. Toast in butter with garlic and salt until golden, 4-6 minutes.
02 - Cook pasta, adding asparagus last 2 minutes. Drain over frozen peas in colander.
03 - Melt butter, sauté lemon zest and spinach until wilted. Add mascarpone and stir until creamy.
04 - Add pasta and vegetables to sauce, toss to coat. Top with breadcrumbs and serve.

# Notes:

01 - Keep mascarpone cold until use
02 - Keeps up to 4 days refrigerated
03 - Store breadcrumbs separately

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