Springtime Pasta With Brown Butter Garlic Cream Sauce

INGREDIENTS

4 cups

dry pasta (I used cavatappi)

6 tbsp

butter

1/2 cup

heavy cream

3 cloves

garlic, smashed but mostly intact

1 tsp

sugar

1/2 cup

pine nuts, toasted

bunch asparagus (about 20 stems), woody stem (bottom 2 inches) trimmed off and cut into 2 inch pieces

1/2 cup

peas

2 tbsp

fresh lemon juice

1 tsp

lemon zest

1/2 cup

breadcrumbs (homemade or Panko is an okay substitute)

*To toast pine nuts, place them in a dry pan over medium heat until they are just turning golden brown. Stir occasionally as you toast them.