Trim the ends of the
Asparagus (3 cups)
and cut them into about 2-inch lengthwise pieces. Set aside.
In a large pot, bring the water to boil with
Salt (1 tsp)
. Once boiling, add
Fettuccine (8 oz)
and cook for 2 minutes less than the package directions.
In the skillet, heat the
Unsalted Butter (2 Tbsp)
over medium heat. Once melted, add
Garlic (2 cloves)
and cook until fragrant. Then add asparagus and cook for 2-3 minutes.
Peas (1/2 cup)
Salt (1/2 tsp)
. Cook for 1-2 more minutes.
Heavy Cream (1 cup)
, 2 tsp of
Lemon Juice (1)
Parmesan Cheese (1/2 cup)
Pepper (1/4 tsp)
. Simmer over low heat for 2-3 minutes.
Use tongs or a slotted spoon to scoop the pasta into the skillet and toss to combine (the extra pasta water from the noodles is necessary to make the sauce creamy, so if you drain the pasta before adding it make sure to save 1/4 cup of pasta water to use instead).
Serve with more parmesan cheese and 1 tsp of lemon zest on top. Enjoy!