Say bye bye to boring pasta. Give this fresh fusilli recipe with creamy asparagus sauce a try, trust us you won't regret it! For more recipe videos, subscribe to the YouTube channel: http://bit.ly/BlogSubs
Bring large pot of water to a boil with a few generous pinches of salt.
Coarsely chop asparagus into 1 inch pieces. Add asparagus to boiling water and cook for 6-8 minutes, until very soft. Remove with a slotted spoon (do not drain pot!) to a colander and run under cold water. Place in a blender. Remove 1/2 cup of asparagus cooking water from the pot. Add cooking water, lemon zest, salt & pepper and olive oil to blender. Puree with asparagus until smooth.
Cook pasta in the asparagus cooking water. Cook pasta until just shy of al dente and drain, reserving approximately 1 cup of cooking water.
Return pasta, asparagus puree and 1/2 cup pasta water to the pot. Cook over high heat 3-4 minutes, stirring, until pasta is al dente and sauce thickens slightly and coats pasta. Add more cooking water if necessary.
Turn off heat, add parmesan to pasta and stir until incorporated. Garnish with a generous sprinkle of chopped mint.