Garlic, Chilli & Cream Fusilloni with Asparagus

Create a ridiculously easy Garlic, Chilli & Cream Fusilloni with Asparagus, full of flavour and seasonal veg.

UNDER 10 MINS

VEGETARIAN

PASTA

Ingredients

• 300g fusilloni pasta
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1-2 red chillies, finely chopped
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 lemon

Instructions

1. Bring a large pot of salted water to a boil. Add the fusilloni and cook according to the package instructions until al dente. 
2. In a large pan, heat the olive oil over medium heat. Add the sliced garlic and chopped chillies, and sauté until the garlic is fragrant and slightly golden, about 2 minutes.
3. Add the asparagus pieces to the pan and sauté for 3-4 minutes, until they are tender but still crisp.
4. Pour in the heavy cream and bring to a simmer. Add the grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Add the cooked fusilloni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Stir in the toasted pine nuts and lemon zest, mixing well to distribute the flavours.