Garlic Cream Bucatini with Peas and Asparagus

Von Pinch of Yum · 30 Min.

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Zubereitung

1. Cook the pasta until al dente, following the package directions.
2. 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.
3. Add the garlic and sauté 1-2 minutes, until fragrant.
4. 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.
5. 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.
6. Top generously with breadcrumbs.

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