Fusilli Spring Vegetables (Print Version)

# Ingredients:

→ Topping Crumbs

01 - 1/2 cup almonds, sliced
02 - 1 garlic clove, minced
03 - 1 tbsp unsalted butter
04 - 1 cup breadcrumbs, fresh
05 - Pinch of kosher salt

→ Veggies & Pasta

06 - 1/2 tsp kosher salt
07 - 1 lb spiral-shaped pasta (like fusilli)
08 - 2 tbsp butter, unsalted
09 - 1 small tub (8 oz) of mascarpone cheese
10 - 1/2 cup peas, frozen
11 - Zest from 1 lemon (about 2 tsp)
12 - 1 bunch asparagus, cut in 1-inch pieces
13 - 1 small bag (4 oz) baby spinach, chopped

# Instructions:

01 - Mix breadcrumbs with garlic and almonds. Brown them in butter with a pinch of salt, stirring often for 4-6 minutes.
02 - Boil pasta; toss asparagus into the pot during the last 2 minutes. Drain pasta over the frozen peas in a colander.
03 - Melt butter in a pan, toss in spinach and lemon zest, and cook until wilted. Add mascarpone and stir until it's smooth and creamy.
04 - Stir sauce into pasta with veggies until everything's evenly coated. Sprinkle breadcrumbs on top before serving.

# Notes:

01 - Keep mascarpone in the fridge until you're ready to use it.
02 - Dish stays good in the fridge for about 4 days.
03 - Store toasted crumbs separate from the rest.

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