Garlic cream bucatini with peas and asparagus is a luxurious and flavorful pasta dish that’s perfect for a special occasion or a comforting weeknight dinner. This recipe combines al dente bucatini pasta with a rich, creamy garlic sauce, adding a subtle yet indulgent flavor that coats each strand of pasta perfectly. Fresh peas and tender asparagus provide a delightful crunch and a pop of color, making this dish as visually appealing as it is delicious. The combination of creamy sauce, garlic aroma, and vibrant vegetables creates a harmonious balance of textures and flavors, making this dish an instant favorite. Garnished with freshly grated Parmesan cheese and a sprinkle of lemon zest, this pasta is a celebration of spring flavors that you can enjoy year-round.
Ingredients:
- 12 oz bucatini pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh or frozen peas
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- Salt and black pepper, to taste
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan cheese (for serving)
Instructions:
- Cook the Bucatini:
- Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
- Blanch the Vegetables:
- While the pasta cooks, bring another pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until they are bright green and tender-crisp. Add the peas during the last minute of cooking. Drain the vegetables and set them aside.
- Prepare the Garlic Cream Sauce:
- In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Pour in the heavy cream and bring to a simmer. Let the cream cook for 2-3 minutes, stirring occasionally.
- Add the Pasta and Vegetables:
- Add the cooked bucatini, blanched asparagus, and peas to the skillet with the garlic cream sauce. Toss everything together to coat the pasta and vegetables in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Season and Finish:
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt, black pepper, and red pepper flakes (if using). Sprinkle the lemon zest over the top for a fresh, citrusy finish.
- Serve:
- Divide the garlic cream bucatini with peas and asparagus among serving plates. Garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.
Garlic cream bucatini with peas and asparagus is a delightful pasta dish that combines the richness of a creamy garlic sauce with the freshness of spring vegetables. This easy-to-make meal is perfect for any occasion, offering a delicious and satisfying way to enjoy the flavors of the season.
