Fusilli Spring Vegetables (Print Version)

# Ingredients:

→ Topping Mix

01 - 1/2 cup almond slivers
02 - 1 clove garlic, minced
03 - 1/4 tsp kosher salt
04 - 1 tbsp unsalted butter
05 - 1 cup breadcrumbs, freshly made

→ Pasta and Veggies

06 - 1 pack fusilli or spiral pasta, 1 lb
07 - 1/2 cup peas, frozen
08 - 1/2 tsp kosher salt
09 - 1 bundle asparagus, chopped into 1-inch chunks
10 - 1 (4 oz) box of spinach leaves, finely chopped
11 - 2 tbsp butter, unsalted
12 - 1 (8 oz) container mascarpone cheese
13 - 2 tsp lemon zest, finely scraped

# Instructions:

01 - Blend the almonds and breadcrumbs. Heat with butter, garlic, and salt, stirring until crispy—takes about 4-6 minutes.
02 - Cook pasta, tossing asparagus into the water for the last couple of minutes. Pour everything over the frozen peas using a colander.
03 - Melt butter over heat, cook zest and spinach until soft. Stir mascarpone in and mix until smooth and velvety.
04 - Blend pasta and veggies with the sauce, making sure every piece is coated. Sprinkle with breadcrumb topping before serving.

# Notes:

01 - Keep mascarpone in the fridge until right before you need it
02 - Lasts up to four days if chilled
03 - Store crumb mix in a separate container

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