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Garlic Cream Bucatini with Peas and Asparagus

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Garlic Cream Bucatini with Peas and Asparagus is a delicious, creamy pasta dish that brings together rich flavors and vibrant vegetables. This indulgent recipe combines the hearty texture of bucatini pasta, the sweetness of peas, and the fresh crunch of asparagus, all enveloped in a velvety garlic cream sauce. Whether you’re looking for a comforting weeknight dinner or an elegant meal to impress guests, this dish is sure to satisfy your cravings for something creamy and flavorful. It’s a perfect balance of indulgence and freshness, making it a go-to choice for any occasion.

Ingredients

Scale

Gather these ingredients to make Garlic Cream Bucatini with Peas and Asparagus:

  • 12 oz bucatini pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 cup frozen peas, thawed
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • Salt and pepper, to taste
  • Zest of 1 lemon (optional)
  • Fresh basil or parsley for garnish (optional)

Instructions

Cook the Bucatini:

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup of pasta cooking water before draining.

Prepare the Vegetables:

  1. Cook the Asparagus: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 4-5 minutes, until they are tender-crisp and bright green.
  2. Add the Garlic and Peas: Add the minced garlic to the skillet with the asparagus and cook for another 1-2 minutes, until fragrant. Add the peas and stir to combine. Cook for an additional 2-3 minutes until the peas are heated through.

Make the Cream Sauce:

  1. Create the Sauce: Lower the heat and add the heavy cream to the skillet, stirring to combine. Allow the cream to simmer gently for 2-3 minutes, thickening slightly. Stir in the grated Parmesan cheese and continue to cook until the cheese has melted into the sauce, creating a creamy, smooth consistency.

Combine the Pasta and Sauce:

  1. Toss the Pasta: Add the drained bucatini pasta to the skillet with the sauce and vegetables. Toss gently to coat the pasta in the garlic cream sauce, adding reserved pasta water a little at a time to achieve your desired sauce consistency.
  2. Season to Taste: Season with salt and pepper to taste. If you like a citrusy kick, add the lemon zest at this point.

Serve:

  1. Garnish and Serve: Divide the creamy pasta among serving plates. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately while the pasta is warm and creamy.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/garlic-cream-bucatini-with-peas-and-asparagus/