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Garlic Cream Bucatini with Peas and Asparagus Recipe
Ash Tyrrell

Garlic Cream Bucatini with Peas and Asparagus Recipe

I made this garlic cream bucatini with peas and asparagus on a weeknight when I wanted something comforting but still fresh. I loved how the creamy garlic sauce wrapped around the pasta while the vegetables kept the dish light.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 ounces bucatini pasta – Bucatini’s hollow center holds sauce beautifully making each bite creamy and satisfying. Spaghetti works, but bucatini gives better texture.
  • 2 tablespoons olive oil – Used to sauté garlic and vegetables while adding subtle richness.
  • 3 tablespoons butter – Helps create a silky base for the garlic cream sauce.
  • 4 garlic cloves minced – Fresh garlic is essential for flavor. Avoid jarred garlic for the best aroma.
  • 1 bunch asparagus trimmed and cut into bite-size pieces – Adds crunch and fresh spring flavor. Fresh asparagus works far better than frozen for texture.
  • 1 cup frozen peas – Peas add sweetness and color. Frozen peas are perfect since they cook quickly and stay tender.
  • 1 cup heavy cream – Creates the creamy sauce. Use full-fat cream for the smoothest texture.
  • ½ cup grated Parmesan cheese – Freshly grated Parmesan melts better and avoids the gritty texture of pre-shredded cheese.
  • 1 teaspoon lemon zest – Adds brightness that balances the richness of the cream.
  • 1 tablespoon lemon juice – Lifts the flavors and keeps the sauce from feeling too heavy.
  • ½ teaspoon salt – Adjust according to taste and cheese saltiness.
  • ½ teaspoon black pepper – Adds gentle warmth and balances creaminess.
  • ¼ teaspoon red pepper flakes optional – Adds light heat for spice lovers.
  • 2 tablespoons chopped fresh parsley or basil – Fresh herbs brighten the dish and improve presentation.
  • ½ cup reserved pasta cooking water – Helps loosen sauce and bind it smoothly to pasta.

Method
 

  1. Bring salted water to a boil and cook bucatini until al dente. Reserve some pasta water before draining. Properly salted water improves overall pasta flavor.
  2. Heat olive oil and butter in a skillet, then sauté garlic briefly. Add asparagus and cook until tender-crisp. This keeps vegetables vibrant while adding flavor.
  3. Pour heavy cream into the pan and simmer gently. Stir in Parmesan cheese until melted smoothly. Season with salt, pepper, and chili flakes for balance.
  4. Stir peas into the sauce and cook briefly until heated through. Add lemon zest and juice to brighten flavors. This step balances the creamy richness.
  5. Add drained pasta to the skillet and toss with sauce. Add reserved pasta water gradually to loosen sauce. Sauce should coat pasta smoothly without becoming watery.
  6. Remove from heat and stir in fresh herbs. Serve immediately while hot and creamy. Extra Parmesan on top makes the dish even more inviting

Notes

  • I always salt pasta water generously since pasta absorbs flavor while cooking.
  • I add pasta water slowly to control sauce thickness.
  • I slightly undercook asparagus so it stays bright and crisp.
  • I grate Parmesan fresh because it melts much better.
  • I sometimes add grilled chicken when serving to make it more filling.