Stovetop Fusilli with Spinach, Peas, and Gruyère

1. Cook Fusilli and Peas

Bring a large pot of salted water to a boil. Add the fusilli and cook until just shy of al dente, then add fresh peas three minutes before draining or frozen peas one minute before draining. Drain both the pasta and peas together and set aside.

2. Reduce Cream and Add Cheese

Return the pot to the stove and add heavy cream. Heat over medium until it bubbles and reduces by half, then whisk in the grated Gruyère cheese until completely melted and smooth.

3. Wilt Spinach and Combine with Pasta

Add the coarsely chopped spinach to the pot, stirring until just wilted. Return the cooked fusilli and peas to the pot, then season with kosher salt, garam masala, and freshly ground black pepper. Stir to combine and serve warm.