Ingredients:

  • 1 lb Rigatoni or Penne Rigate
  • 225g thin Asparagus, trimmed and cut into 1-inch pieces
  • 150g Fresh or frozen sweet peas
  • 60g Baby spinach, roughly chopped
  • 475ml Heavy cream
  • 240ml Reserved pasta water
  • 3 cloves Garlic, minced
  • 15g Lemon zest
  • 2.5g Red pepper flakes
  • 5g Sea salt
  • 2g Cracked black pepper
  • 170g Shredded mozzarella cheese
  • 50g Freshly grated Parmesan cheese
  • 25g Panko breadcrumbs

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook for 2 minutes less than the package's al dente instructions. In the final 2 minutes of boiling, toss the asparagus and peas into the same pot. Reserve 240ml of the pasta water before draining.
  2. In the same warm pot over medium-low heat, stir together the heavy cream, minced garlic, lemon zest, red pepper flakes, salt, and pepper. Simmer gently until slightly thickened.
  3. Toss the drained pasta and vegetables back into the pot. Fold in the fresh spinach until it begins to wilt. Stir in half of the mozzarella and half of the Parmesan.
  4. Transfer the mixture into a 9x13 inch baking dish. Add the remaining pasta water if the mixture appears dry. Top evenly with remaining mozzarella, remaining Parmesan, and Panko breadcrumbs.
  5. Bake at 400°F (200°C) for 15–20 minutes until the cheese is bubbly and the Panko topping is golden brown.