Empty My Fridge
Garlic Cream Bucatini with Peas and Asparagus
Ingredients
- Pasta½ lb
- Butter2 tbsp
- Asparagus · trimmed sliced
- Garlic · grated4 cloves
- Vegetable broth¾ cups
- Heavy cream1 cup
- Pea · frozen
- Lemonto taste
- Salt
- Black pepper
- Breadcrumb
Instructions
- Cook the pasta until al dente, following the package directions.
- Melt the butter over medium heat. Add the asparagus and cook 5 minutes, until soft and bright green; it can stay a little firm since it simmers later.
- Add the garlic and sauté 1-2 minutes, until fragrant.
- Add the broth and heavy cream and bring to a low simmer. When the sauce thickens, add the frozen peas for the final few minutes. Season with lemon juice, lemon zest, salt and pepper.
- Toss the sauce with the pasta over low heat for a few minutes so they come together. Let stand a few minutes if needed for the sauce to thicken and cling to the pasta.
- Top generously with breadcrumbs.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicLemonCreamHeavy creamBreadcrumbPastaPeaAsparagus
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