BAKED FUSILLI WITH ASPARAGUS, GREEN PEAS AND LEMON

BAKED FUSILLI WITH ASPARAGUS, GREEN PEAS AND LEMON image

Yield 8 servings s

Number Of Ingredients 15

5 quarts salted water
21/2 cups heavy cream
2 teaspoons finely grated lemon zest
1/2 cup grated fontina
1/2 cup grated pecorino Romano
1/2 cup grated Parmesan
2 tablespoons ricotta
1/4 cup finely minced yellow onion
11/2 cups thawed frozen peas
dash Tabasco
11/4 teaspoons salt and 1 teaspoon pepper
14 ounces fresh asparagus. cut on the diagonal to 1/8-inch thickness
1 medium red onion, sliced into paper-thin rings
2 tablespoons unsalted butter, melted
1 pound fusilli pasta

Steps:

Preheat oven to 500 degrees. Bring water to boil. Meanwhile, combine all of first row of ingredients in a large bowl. In a separate bowl, toss the next set of ingredients together, and season with salt and pepper to taste. Parboil the fusilli for 4 minutes. Drain and add to the bowl with the cream mixture. Transfer to a large gratin dish. Pasta should be no more than 1-inch thick. Sprinkle the asparagus mixture over the top and additional Parmesan to finish. Bake unit bubbly and asparagus begins to brown, 12-15 minutes. Let rest a few minutes before serving.