Bucatini with Garlic Cream Sauce, Asparagus, and Peas arrives at the table with a satin sauce that clings to each hollow strand. This refined pasta balances bright green vegetables, a garlicky cream that is both silky and restrained, and a whisper of lemon for lift. Pair it with a light roast or a simple green salad; see a complementary idea in this creamy garlic chicken and broccoli skillet for a fuller menu.
Why Make This Recipe
- Effortless Yet Elegant: A quick technique yields a restaurant-caliber sauce.
- Minimal Ingredients: Pantry staples transform into a sophisticated finish.
- Impressive Flavor: Garlic, lemon, and Parmesan marry into a balanced cream sauce.
This version elevates ordinary cream pasta by using bucatini’s hollow center to trap sauce, bright spring vegetables for textural contrast, and a splash of stock and lemon to keep the cream lively rather than heavy. The result is silky, aromatic, and visually striking without fuss.
Ingredients:
- Base
- 12 oz (340 g) bucatini, dried
- 1 lb (450 g) asparagus, trimmed and cut into 1½–2-inch pieces (tender tips kept whole) — trim woody ends
- 1 cup (150 g) peas (fresh or frozen)
- Sauce
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter, room temperature
- 4 cloves garlic, finely minced
- 1 small shallot, minced (about 2 tbsp)
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) low-sodium chicken or vegetable stock
- Zest and juice of ½ lemon (zest finely grated)
- ¾ cup (75 g) freshly grated Parmesan, plus extra for finishing
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- Topping & Finish
- 2 tbsp fresh parsley or basil, finely chopped
- Extra lemon wedges for serving
Precision notes: use freshly grated Parmesan for best melt and texture; have butter at room temperature so it emulsifies quickly; fresh herbs finely chopped.
How to Make Bucatini with Garlic Cream Sauce, Asparagus, and Peas:
- Bring a large pot of salted water to a rolling boil. Cook the bucatini until just shy of al dente per package directions (usually 8–10 minutes). Reserve 1 cup pasta water, then drain. The pasta should have a slight bite; it will finish in the sauce.
- Mini-tip: Salt the water generously — it should taste like seawater.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus, season lightly, and sauté until bright green and slightly blistered, about 3–4 minutes. Add peas in the last minute just to warm. Transfer vegetables to a bowl.
- Sensory cue: asparagus should be tender-crisp with a glossy sheen.
- Reduce heat to medium. Add remaining oil and butter to the skillet. When butter melts, add shallot and cook until translucent, about 1–2 minutes. Add garlic and cook 30–45 seconds until fragrant — do not brown.
- Mini-tip: Cook garlic just until aromatic to avoid bitterness.
- Deglaze the pan with the stock, scraping browned bits from the bottom to capture flavor. Let reduce slightly, about 1 minute. Add heavy cream and bring to a gentle simmer. Stir in lemon zest and ½ the Parmesan until the sauce thickens to a ribbon-like consistency.
- Sensory cue: sauce should coat the back of a spoon, smooth and glossy.
- Add the drained bucatini to the skillet with the sauce. Toss vigorously, adding reserved pasta water a few tablespoons at a time to achieve a silky emulsion that clings to the bucatini. Fold in asparagus and peas. Finish with lemon juice, adjust salt and pepper, and add remaining Parmesan.
- Mini-tip: toss off the heat to prevent the cream from breaking; use pasta water to control texture.
- Plate immediately, sprinkle with chopped herbs and extra Parmesan, and finish with a few drops of olive oil or a light crack of black pepper. Serve warm.
How to Serve Bucatini with Garlic Cream Sauce, Asparagus, and Peas:
Serve on warmed shallow bowls to showcase the bucatini nest. Twirl portions with tongs so hollow centers face upward, then scatter asparagus tips and peas for height and color. Garnish with a citrus-zest flourish and a small dusting of finely grated Parmesan. For a composed plate, add microgreens or delicate herb sprigs and a lemon wedge on the side.
How to Store Bucatini with Garlic Cream Sauce, Asparagus, and Peas:
Cool quickly: spread pasta in a shallow pan to bring temperature down, then transfer to an airtight container. Refrigerate up to 2 days. To reheat, warm gently over low heat in a skillet with a splash of stock or cream and a teaspoon of butter to revive silkiness — add a little reserved pasta water if needed. Avoid microwave reheating at high heat to prevent the cream from separating.
Tips to Make Bucatini with Garlic Cream Sauce, Asparagus, and Peas:
- Finish off-heat: remove the pan from direct heat before adding cheese to keep the sauce smooth and avoid graininess.
- Use pasta water: the starchy water is the secret binder; add gradually until you reach a glossy emulsion.
- Timing the veg: cook asparagus and peas separately just until bright and tender to preserve texture and color.
- For a protein boost or variation, consider a companion dish like creamy garlic chicken and rice.
Variation (if any):
- Seafood upgrade: fold in seared scallops or smoked salmon for a luxurious turn.
- Herb-forward: swirl in a spoonful of basil pesto for a verdant lift and deeper color.
- Lighter option: substitute half-and-half and reduce butter to keep the sauce lighter; finish with extra lemon.
FAQs:
Can I use a different pasta if I don’t have bucatini?
Yes. Thick spaghetti or linguine work well; choose a strand that will hold the creamy sauce. Cooking times will vary.
Are frozen peas acceptable?
Absolutely. Add them in the last minute of asparagus cooking so they heat through without turning mushy.
How do I prevent the cream from separating?
Keep the sauce at a gentle simmer, remove from direct heat before adding cheese, and incorporate a little hot pasta water to stabilize the emulsion.
Can I make this dairy-free?
Use full-flavored plant cream and a dairy-free butter plus a savory yeast-based cheese alternative; reduce heat and finish with bright lemon to maintain balance.
Conclusion
This Bucatini with Garlic Cream Sauce, Asparagus, and Peas reads like a springtime indulgence: silky sauce, snappy vegetables, and a citrus lift. Its elegance comes from technique more than complexity — careful timing, good cheese, and a mindful toss of pasta water produce a glossy, clingy sauce that feels polished on the plate. For an alternate take or inspiration, see the Garlic Cream Bucatini with Peas and Asparagus Recipe – Pinch of …. Share your plating ideas or adjustments in the comments and pass this along to friends who appreciate refined simplicity. How would you make this dish your own?
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Bucatini with Garlic Cream Sauce, Asparagus, and Peas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined pasta dish featuring bucatini with a silky garlic cream sauce, bright green asparagus, and sweet peas.
Ingredients
- 12 oz (340 g) bucatini, dried
- 1 lb (450 g) asparagus, trimmed and cut into 1½–2-inch pieces
- 1 cup (150 g) peas (fresh or frozen)
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter, room temperature
- 4 cloves garlic, finely minced
- 1 small shallot, minced (about 2 tbsp)
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) low-sodium chicken or vegetable stock
- Zest and juice of ½ lemon
- ¾ cup (75 g) freshly grated Parmesan, plus extra for finishing
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- 2 tbsp fresh parsley or basil, finely chopped
- Extra lemon wedges for serving
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the bucatini until just shy of al dente per package directions (usually 8–10 minutes). Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus, season lightly, and sauté until bright green and slightly blistered, about 3–4 minutes. Add peas in the last minute just to warm. Transfer vegetables to a bowl.
- Reduce heat to medium. Add remaining oil and butter to the skillet. When butter melts, add shallot and cook until translucent, about 1–2 minutes. Add garlic and cook 30–45 seconds until fragrant.
- Deglaze the pan with the stock, scraping browned bits from the bottom to capture flavor. Let reduce slightly, about 1 minute. Add heavy cream and bring to a gentle simmer. Stir in lemon zest and ½ the Parmesan until the sauce thickens to a ribbon-like consistency.
- Add the drained bucatini to the skillet with the sauce. Toss vigorously, adding reserved pasta water a few tablespoons at a time to achieve a silky emulsion. Fold in asparagus and peas. Finish with lemon juice, adjust salt and pepper, and add remaining Parmesan.
- Plate immediately, sprinkle with chopped herbs and extra Parmesan, and finish with a few drops of olive oil or a light crack of black pepper.
Notes
Use freshly grated Parmesan for best melt and texture. To store, cool quickly and refrigerate up to 2 days. Reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg