Fusilli primavera with mushrooms and breadcrumbs

Who doesn’t love a good pasta dish?

tbsp Stefano extra virgin olive oil

garlic cloves, crushed

tbsp chilli flakes

cup panko breadcrumbs

salt and pepper, to taste

lemon zest

1/4

cup Stefano extra virgin olive oil

cups cremini or button mushrooms, sliced

pack Stefano fusilli

onion, chopped

3/4

cup asperagus, ends snapped, cut into 1/4 inch pieces

3/4

cup peas

1/2

cup white wine

tbsp taragon, chopped finely

tbsp flat-leaf parsely, chopped finely

In a large pan, heat 2 tbsp of olive over medium heat.
Add garlic and cook, stirring constantly, until soft and lightly golden brown, about 1-2 minutes.
Add chilli flakes and cook for about 1 minute, stirring occasionally.
Add the breadcrumbs and salt and pepper to taste. Cook, stirring, for about 5 minutes or until golden brown and toasted.
Stir in the lemon zest, transfer to a plate, in an even layer. Set aside.
In a large pan, heat 1⁄4 cup of olive oil over medium-high heat. Add the mushrooms and cook for about 3-4 minutes.
In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
Before draining, reserve about 1⁄2 cup of the starchy cooking water.
Add the onion, garlic, asparagus and peas to the mushrooms. Salt and pepper to taste. Cook for 2-3 minutes.
Add the white wine, stir well and cook for 1-2 minutes, reducing slightly.
Add the pasta to the mushroom sauce and toss vigorously.
Remove from the heat and add the tarragon and parsley. Mix well. If needed, add the reserved pasta water.
Transfer to a serving platter and top with the spicy breadcrumbs and a drizzle of olive oil.