Garlic Cream Bucatini with Peas and Asparagus
A luscious springtime pasta with tender asparagus and sweet peas folded into a garlicky cream sauce, finished with golden breadcrumbs for crunch.
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Instructions
Instructions
1
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Reserve about half a cup of pasta water before draining.
Cook pasta
½ lb bucatini pasta (or other long pasta)
2
Melt butter in a large skillet over medium heat. Add the trimmed and diagonally sliced asparagus and cook until bright green and just tender, about 5 minutes.
Sauté asparagus
2 tbsp butter
1½ cup asparagus (trimmed and sliced diagonally)
3
Add the grated garlic to the skillet and cook until fragrant, about 1 minute. Pour in the broth and cream, then bring to a gentle simmer. Let the sauce reduce and thicken slightly, about 5 minutes. Stir in the frozen peas during the last 2 minutes of simmering.
Simmer sauce
4 cloves garlic (grated)
¾ cup chicken or vegetable broth
1 cup heavy cream
1 cup frozen peas (heaping)
4
Season the sauce with lemon zest, a squeeze of lemon juice, salt, and pepper to taste. Toss the drained pasta into the sauce over low heat, adding a splash of reserved pasta water if needed to loosen. Divide among bowls and top with golden breadcrumbs.
1 whole lemon (zested and juiced)
to taste salt and pepper
¼ cup breadcrumbs (toasted, for topping)
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