Fusilli with Asparagus, Tahini, And Peas Recipe

Fresh and full of flavor, this colorful dish features playful strands of long fusilli pasta with crisp sugar snap peas, tahini, and asparagus in a light shallot and lemon zest broth.

Have This!

• 12 oz. long fusilli pasta
• 1 lb. asparagus
• 4 oz. sugar snap peas
• 1 c. frozen peas
• 1 1/2 tbsp. olive oil
• 2 tsp. tahini
• 3/4 c. minced shallots
• 1/4 tsp. each salt and pepper
• 1 c. the reduced-sodium chicken broth
• 1 tsp. grated lemon zest
• grated Parmesan

Do This!

• Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done.
• Drain pasta and vegetable mixture.
• While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, tahini, salt, and pepper; sauté 5 minutes until tender. Add broth; heat.
• Return pasta and vegetable mixture to pasta pot.
• Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.