Creamy Fusilli with Asparagus and Herbs

Here's a fifteen-minute weeknight meal that's bursting with fresh, fragrant spring flavors, light yet satisfying, and totally addictive. It's so easy to make, this recipe doesn't even call for a lengthy ingredient list. To prepare, cook 1 lb of dry fusilli  pasta according to package directions in a large pot of boiling salted water. Meanwhile, in a separate wide, shallow pan, in 2 inches of boiling water, cook 1 bunch of asparagus spears, bottom ends broken off and discarded, for about 5 minutes or until softened about half-way, but still firm in the middle. (We prefer the wider spears for this dish, because they have a meatier texture and more crunch).
Drain the cooked asparagus and chop into 1 to 2 " chunks. When pasta is cooked, drain, reserving a half a cup of the starchy water. Combine pasta with asparagus chunks, add 3 tablespoons of butter, a drizzle of heavy cream, 2/3 cup of grated pecorino and parmesan cheeses mixed together, and 1 tablespoon each of chopped fresh sage and rosemary. Stir well over low heat to combine for a minute or two, adding a splash of pasta water back to the pan to moisten, as needed. There's nothing more to this!
Serve immediately with a garnish of fresh torn basil leaves, and extra grated cheese if you wish. A glass of cold, dry white wine pairs perfectly with this dish, if you're of age.

Happy spring!