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Fusilli with Corn and Peas
pasta

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
503 calories per serving

Ingredients

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

Steps

1
Cook the fusilli according to package directions.
2
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.
3
Meanwhile, in an 8-inch skillet, melt the butter on medium. Cook 4–5 min., until butter is golden brown and fragrant, stirring often.
4
Toss the pasta and vegetables with the cheese and brown butter until well combined. Season with salt and pepper to taste.

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