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Garlic Cream Bucatini With Peas And Asparagus

Ingredients

• 1/2 pound of DeLallo Bucatini Pasta
• 2 tablespoons butter
• half a bunch of asparagus, ends trimmed and sliced diagonally (about 1 1/2 cups once cut)
• 4 cloves garlic, grated
• 3/4 cup chicken or vegetable broth
• 1 cup heavy cream
• half of a bag of frozen peas (about a heaping cup)
• zest of one lemon
• lemon juice to taste
• salt and pepper to taste
• some golden crispies aka breadcrumbs for topping (see notes for a shortcut)

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