Home - Recipes - Fusilli with Corn and Peas

Fusilli with Corn and Peas

For this 15-minute recipe, corkscrew pasta is the ideal shape for holding on to little veggies and flavorful brown butter.

Serves 6
Ready in 15 mins
Cooking time 15 mins
454 calories per serving


> 1 lb fusilli
> 2 cups frozen corn
> 2 cups frozen peas
> 1/4 cup (1/2 stick) butter
> 1/2 cup grated pecorino cheese


Cook the fusilli according to package directions.
One minute before pasta is al dente, add the corn and peas to the boiling water. Finish cooking until pasta is al dente and vegetables are heated through. Drain well.
Meanwhile, in an 8-inch skillet, melt the butter on medium. Cook 4–5 min., until butter is golden brown and fragrant, stirring often.
Toss the pasta and vegetables with the cheese and brown butter until well combined. Season with salt and pepper to taste.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you