Description
A refined pasta dish featuring bucatini with a silky garlic cream sauce, bright green asparagus, and sweet peas.
Ingredients
Scale
- 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