1lb asparagus, tough ends removed and trimmed, sliced into 1-inch long pieces
1/2cup frozen English peas
3 garlic cloves, minced
2 tbsp unsalted butter
juice from one lemon
1/4cup pasta cooking liquid
generous splash of heavy cream
kosher salt and fresh cracked pepper to taste
1cup fresh chopped basil
Grated Parmesan for serving
Instructions
Bring a large pot of water to boil, add salt and add the asparagus and cook for 1-2 minutes or until vibrant green
Using a slotted spoon, remove the asparagus and transfer to a bowl filled with ice and water (ice water bath)
Add the pasta to the pot and stir, cook for 6-8 minutes or until al dente
Strain the pasta, reserving 1/4 cup of the pasta water
Return the pot to the stove, add the butter and garlic and sauté until fragrant, about one minute. Add the pasta and the asparagus and toss gently. Add the frozen peas, the pasta water and lemon and stir gently until the peas thaw.
Add the splash of cream, stir and turn off the heat.
Transfer to a serving bowl and top with chopped basil and Parmesan, if using