INGREDIENTS
8
Asparagus spears
2
Garlic cloves
1
Lemon, zest
1 cup
Peas, fresh
1
Thyme
12 oz
Pappardelle pasta, dry
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
2 tbsp
Butter, unsalted
1/2 cup
Grate parmesan
1 1/2 cups
Heavy cream
1
Parmesan, grated