Dinner Favorites · Mondays With Mom · Pasta

MWM – Baked Fusilli with Asparagus, Peas and Lemon

So………….there I was………minding my own business……when the call came:

Mom: “Good morning! I found an amazing pasta recipe in this mornings’ Wall Street Journal that I want to make and I know you’ll love because it is loaded with cheese and I’m going to prepare it for dinner tonight so gather the children and be at the house at 6.”

Me: ….pause…..”Did you take a breath during that sentence?”

Mom: …….giving me the side eye over the phone …… “I am not amused and I will see you at 6.”


Baked Fusilli with Asparagus, Peas and Lemon – adapted from the wsj

Preheat the oven to 500 degrees.

Bring a large pot of water to boil. While the water is heating, combine 2 ½ cups heavy cream, 2 tsp grated lemon zest, ½ cup grated fontina cheese, ½ cup grated pecorino romano cheese, ½ cup grated parmesan cheese, 2 tbs. ricotta cheese, ¼ cup finely chopped onion, 1 ½ cups frozen peas (thawed), a dash of Tabasco, and 1 tsp black pepper. In a another bowl, combine 14 oz. asparagus, trimmed and cut on a diagonal, 1 medium red onion, sliced into paper thin rings, and 2 tbs. melted butter.

Parboil 1 pound of fusilli pasta for 4 minutes. Drain and add to cream mixture. Transfer to a large greased gratin dish. Sprinkle the asparagus/onion mixture and additional parmesan cheese on top. Bake until bubbly and beginning to brown – about 12-15 minutes. Let rest a few minutes before serving.


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