Fusilli with Spring Vegetables and Breadcrumbs (Print Version)

# Ingredients:

01 - 1 cup fresh breadcrumbs.
02 - 1/2 cup slivered almonds.
03 - 1 garlic clove, pressed.
04 - 3 tablespoons unsalted butter, divided.
05 - 3/4 teaspoon kosher salt, divided.
06 - 1 pound fusilli pasta.
07 - 1 bunch asparagus, cut into 1-inch pieces.
08 - 1/2 cup frozen peas.
09 - 2 teaspoons lemon zest, finely grated.
10 - 4 cups baby spinach, chopped.
11 - 8 ounces mascarpone cheese.

# Instructions:

01 - Process fresh bread into crumbs, then pulse almonds separately. Cook with butter, garlic, and salt until golden, about 4-6 minutes.
02 - Boil pasta in salted water. Add asparagus for last 2 minutes. Place peas in colander and drain hot pasta over them.
03 - Melt butter in pot, add lemon zest and spinach. Cook until wilted. Stir in cold mascarpone just until creamy.
04 - Add drained pasta mixture to sauce, toss well. Top with breadcrumb mixture and serve hot.

# Notes:

01 - Keep mascarpone cold until use to prevent separation.
02 - Leftovers keep for 4 days refrigerated.
03 - Store breadcrumbs separately.

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