Garlic Cream Bucatini with Peas and Asparagus
Ingredients
- 1/2 DeLallo Bucatini Pasta of DeLallo Bucatini Pasta
- 2 tablespoons 2 tablespoons butter
- half a1 1/2 cups 1 1/2 cups asparagus bunch of , ends trimmed and sliced diagonally (about once cut)
- 4 garlic, cloves grated
- 3/4 3/4 chicken or vegetable broth
- 1 1 heavy cream
- half of a frozen peas bag of (about a heaping cup)
- one lemon zest of
- lemon juice to taste
- salt and pepper to taste
- golden crispies some aka breadcrumbs for topping (see notes for a shortcut)
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Instructions
- Cook pasta to al dente according to package directions.
- Melt butter over medium heat. Add asparagus and cook for 5 minutes, until soft and bright green. (You’ll simmer the asparagus a bit longer in the sauce, so it’s okay if it’s still a little firm.)
- Add garlic and sauté for 1-2 minutes, until fragrant.
- Add broth and heavy cream; bring to a low simmer. Once it thickens into more of a sauce, add in the frozen peas for the final few minutes of cooking. Season with the lemon juice, lemon zest, salt, and pepper.
- Toss the sauce with the pasta; keep it all over low heat for a few minutes so the pasta and the sauce really come together. Let stand for a few minutes if necessary for everything to thicken and the sauce to really cling on to the pasta. Top with lots and lots of breadcrumbs, and some rotisserie chicken or sautéed shrimp if you want! So yum!
Source
Original recipe: View Original