Fusilli with Spring Vegetables and Breadcrumbs

1. Stage

Make the crumb topping:  If using fresh bread, cut the crusts off and cube the bread, then place in a food processor bowl and pulse to make crumbs. You'll need 1 cup.  In the same processor, pulse the almonds into chunks under 1/4 inch (alternately, chop them by hand). In a large skillet, warm the butter over medium heat. When it’s melted, add the crumbs, almonds, garlic, and salt. Stir well to mix as the ingredients get hot. Cook, stirring frequently, for until golden and fragrant, about 4-6 minutes. Transfer to a medium bowl and reserve.

2. Stage

Cook the pasta, asparagus, and peas: Put on a large pot of salted water for boiling the pasta. Meanwhile, prep the asparagus and reserve. When the water boils, add the pasta and cook according to the package directions, adding the asparagus to the pot for the last 2 minutes.  While the pasta cooks, place the peas in a large colander and place it in the sink. When the pasta is done, pour the boiling water and pasta over the peas in the colander, draining the hot pasta on top of them.

3. Stage

Make the sauce: While the pasta drains, melt the butter in the same pot over medium heat. Add the lemon zest and spinach and saute just until the spinach wilts, about 2 minutes.  Add the mascarpone to the spinach and stir just until creamy-don't let it melt and separate. Add the drained pasta and veggies to the pot, and turn and toss to coat the pasta evenly.

4. Stage

Serve: Sprinkle with the toasted breadcrumbs and serve. Refrigerate leftover pasta for up to 4 days, tightly covered. Keep leftover breadcrumbs in their own container. Love the recipe? Leave us stars and a comment below!