16ounces(454g)dry spaghetti or pasta of your choice
½cup(73g)frozen green peas
1pound(454g)asparaguscut into 2 inch pieces
1leek thinly slicedcan substitute it with thinly sliced shallots
6garlic clovesminced
1large lemonjuice and zested
½cup(118ml)heavy cream
⅓cup(33g)parmesangrated
½cup(118ml)pasta water
2tablespoons(8g)chopped parsley
2tablespoons(4g)fresh basil chopped
½teaspoonblack pepper
Salt to taste
2tablespoonsolive oil
2tablespoons(28g)butter
For the breadcrumbs:
1tablespoonolive oil
1tablespoon(14g)unsalted butter
½cup(30g)panko breadcrumbs
1teaspoon(2g)lemon zest
½teaspoongarlic powder
Instructions
Cook the pasta according the package instructions and set it aside.
Reserve some pasta water for the sauce.
To a skillet set over medium-high heat, add olive oil and butter.
Add the thinly sliced leeks and sauté it until it softens.
Now add the minced garlic, asparagus, green peas and let it cook for 3 to 4 minutes, or until the asparagus slightly softens. Reduce heat to medium.
Now add the cream, pasta water, lemon juice, salt, black pepper, chopped herbs (basil and parsley), and lemon zest. Reduce heat to a low simmer and let it cook until the sauce thickens. Taste the sauce at this stage and add more lemon juice or salt if needed.
Now add the cooked pasta. Parmesan and mix everything well.
To make the flavored breadcrumbs: to a skillet over medium heat, add the olive oil, butter and let it heat up.
Add the breadcrumbs, lemon zest, garlic powder and cook until it gets nice and toasty. Adjust salt/ seasoning if necessary.
Now add the toasted breadcrumbs to the pasta and serve it with some more fresh herbs.
Notes
How to store: If you have leftovers, this dish can be stored in an airtight container in the fridge for three or four days. Reheat it in the microwave or in a skillet with a splash of cream. To freeze, place the pasta in an airtight storage container or freezer bag and store it in the freezer for up to 3 months. Let it thaw in the refrigerator before reheating.