Gluten-Free Fusilli with Spring Vegetable Cream Sauce
By America's Test KitchenPublished on May 24, 2019
Time
45 minutes
Yield
Serves 4
Ingredients
2 tablespoons olive oil 1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly3 garlic cloves, minced1 teaspoon grated lemon zest 1 ½ teaspoons minced fresh thyme or ¾ teaspoon dried1 pound asparagus, trimmed and cut on bias into 1-inch lengths½ cup dry white wine 1 cup heavy cream Salt and pepper ¾ cup frozen peas 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving12 ounces gluten-free fusilli 2 tablespoons chopped fresh mint
Before You Begin
Cooking times for gluten-free pasta vary from brand to brand. Make sure to taste the pasta often, as it can overcook quickly.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leeks and cook until softened, 5 to 7 minutes. Stir in garlic, lemon zest, and thyme and cook until fragrant, about 30 seconds.
- Stir in asparagus and wine, bring to simmer, and cook until asparagus is crisp-tender, about 3 minutes. Add cream and 1 teaspoon salt and bring to simmer. Cook until sauce is slightly thickened, about 2 minutes. Off heat, stir in peas and Parmesan and let sit, covered, until peas are heated through.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce, toss to combine, and season with salt and pepper to taste. Add reserved cooking water as needed to adjust consistency. Sprinkle with mint and serve, passing Parmesan separately.
Time
45 minutesYield
Serves 4Ingredients
2 tablespoons olive oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
1 teaspoon grated lemon zest
1 ½ teaspoons minced fresh thyme or ¾ teaspoon dried
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
½ cup dry white wine
1 cup heavy cream
Salt and pepper
¾ cup frozen peas
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
12 ounces gluten-free fusilli
2 tablespoons chopped fresh mint
Ingredients
2 tablespoons olive oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
1 teaspoon grated lemon zest
1 ½ teaspoons minced fresh thyme or ¾ teaspoon dried
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
½ cup dry white wine
1 cup heavy cream
Salt and pepper
¾ cup frozen peas
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
12 ounces gluten-free fusilli
2 tablespoons chopped fresh mint
Ingredients
2 tablespoons olive oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
1 teaspoon grated lemon zest
1 ½ teaspoons minced fresh thyme or ¾ teaspoon dried
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
½ cup dry white wine
1 cup heavy cream
Salt and pepper
¾ cup frozen peas
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
12 ounces gluten-free fusilli
2 tablespoons chopped fresh mint
Why This Recipe Works
Leeks added sweetness, while fresh mint and thyme plus lemon zest and a splash of white wine added brightness. We started out by using vegetable broth as the base for our sauce, but while we liked the light profile it created, the broth added a slightly tinny flavor. Our dish also seemed unfinished. Using 1 cup of heavy cream instead as the base, plus a good dose of Parmesan, brought it all together into a cohesive whole and provided the richness and elegant finish the recipe needed.
Before You Begin
Cooking times for gluten-free pasta vary from brand to brand. Make sure to taste the pasta often, as it can overcook quickly.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leeks and cook until softened, 5 to 7 minutes. Stir in garlic, lemon zest, and thyme and cook until fragrant, about 30 seconds.
- Stir in asparagus and wine, bring to simmer, and cook until asparagus is crisp-tender, about 3 minutes. Add cream and 1 teaspoon salt and bring to simmer. Cook until sauce is slightly thickened, about 2 minutes. Off heat, stir in peas and Parmesan and let sit, covered, until peas are heated through.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce, toss to combine, and season with salt and pepper to taste. Add reserved cooking water as needed to adjust consistency. Sprinkle with mint and serve, passing Parmesan separately.
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