A delightful pasta dish featuring a creamy lemon sauce paired with fresh spring vegetables.
Cook the fusilli in a large pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent it from sticking together.
Add the asparagus to the pot during the last minute of cooking.
This ensures the asparagus remains tender-crisp and vibrant green.
Place the peas in a colander and drain the pasta and asparagus over them.
The hot water will gently warm the peas without overcooking them.
Melt the butter in a skillet over medium heat.
Use a non-stick skillet to prevent the butter from browning too quickly.
Add the garlic and sauté for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Whisk together the vegetable broth and cornstarch, then add to the skillet and bring to a boil.
Whisk continuously to prevent lumps from forming.
Remove the skillet from heat and stir in the cream, lemon juice, salt, black pepper, and cayenne pepper.
Adjust the seasoning to taste for a perfect balance of flavors.
Combine the pasta, asparagus, and peas with the sauce, tossing gently to coat.
Ensure all the pasta is evenly coated with the sauce.
Serve immediately, garnished with fresh herbs or grated cheese if desired.
Serve with a side of crusty bread for a complete meal.
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