FIRST STEP: COOK THE PASTA

1. Boil Water: Begin by filling a large pot with water and bringing it to a boil over high heat. Once boiling, add a generous amount of salt to the water (about 1-2 tablespoons). This will season the pasta as it cooks.

2. Cook the Bucatini: Add the bucatini pasta to the boiling water and cook according to the package instructions, usually about 9-11 minutes. Bucatini should be al dente, meaning it should be firm to the bite but cooked through. Stir occasionally to prevent sticking.

3. Reserve Pasta Water: Before draining the pasta, be sure to reserve about 1 cup of the pasta cooking water. This starchy water will help thicken the sauce later and bind it to the pasta.

4. Drain the Pasta: Drain the pasta in a colander, then set it aside. You’ll add it to the sauce later, so keep it warm.

SECOND STEP: SAUTÉ THE VEGETABLES

1. Prepare the Asparagus: While the pasta is cooking, trim the woody ends off the asparagus stalks. Slice the remaining stalks into 1-inch pieces, ensuring they cook evenly in the sauce.

2. Sauté the Asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the asparagus pieces and cook for about 3-4 minutes, stirring occasionally. The asparagus should be tender yet still have a bit of crunch.

3. Add the Peas: Add the frozen peas to the skillet with the asparagus. Stir to combine and cook for an additional 2 minutes, until the peas are warmed through and the asparagus is tender.

4. Remove from Heat: Once the vegetables are done, remove the skillet from the heat and set it aside while you prepare the sauce.

THIRD STEP: MAKE THE GARLIC CREAM SAUCE

1. Sauté the Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn it.

2. Add the Cream and Milk: Pour in the heavy cream and whole milk, stirring to combine with the garlic. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

3. Add Parmesan Cheese: Stir in the grated Parmesan cheese, allowing it to melt into the sauce. The cheese will give the sauce a velvety texture and add a savory depth of flavor.

4. Season the Sauce: Season the sauce with salt and pepper to taste. If you like a little heat, add the crushed red pepper flakes at this stage. Stir well to combine all the ingredients.

5. Finish with Lemon Juice: Once the sauce has thickened to your liking, stir in the fresh lemon juice. This will brighten the sauce and complement the vegetables beautifully.

FOURTH STEP: COMBINE THE PASTA, VEGETABLES, AND SAUCE

1. Add Pasta to the Sauce: Add the drained bucatini to the skillet with the garlic cream sauce. Use tongs to toss the pasta in the sauce, ensuring it’s evenly coated. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up. Continue tossing until the pasta is well combined with the sauce.

2. Add Vegetables: Add the sautéed asparagus and peas to the pasta and toss gently to incorporate. The vegetables will add color, texture, and freshness to the dish.

3. Adjust the Sauce: Taste the pasta and adjust the seasoning if necessary. You can add more salt, pepper, or even more lemon juice to balance the flavors.

FINAL STEP: SERVE AND GARNISH

1. Serve the Pasta: Divide the garlic cream bucatini with peas and asparagus among serving plates. For an extra touch of flavor, sprinkle with freshly chopped parsley and additional Parmesan cheese.

2. Enjoy: Serve immediately, and enjoy the creamy, garlicky goodness of this delicious pasta dish.