2-3Tablespoonslemon juiceor juice of 1 lemon, fresh preferred
2-3Tablespoonschopped fresh parsleyor basil, for garnish
¼cupfreshly grated parmesanoptional for garnish
Wash asparagus. Break the woody ends by holding each spear of asparagus near the middle and bottom, and snap the end off. If the ends are still tough, peel with a peeler. Cut asparagus into ⅛ inch diagonal pieces.
In a medium skillet on medium heat, melt butter. Add asparagus and saute for 2 minutes. Reduce heat to low and add cream. When heated through, add lemon zest, salt, and pepper. Do not boil.
Meanwhile, bring a large pot of water to a boil. Add peas, cook for 30 seconds, then add pasta and cook according to directions, until pasta is tender.
Reserve ¼ cup pasta cooking water. Drain pasta and peas, then return to the pot. Pour cream sauce over pasta and toss to coat. Add reserved pasta water, if needed. Add lemon juice and parsley (or basil), and additional salt and pepper to taste.
Serve immediately, garnished with parsley (or basil), pepper, and parmesan cheese if desired.
Refrigerate leftover pasta in a covered container for up to 4 days.
Reheat in the microwave or on the stovetop.
Pasta can be frozen for up to 4 weeks, but will not be the same firm consistency, so it's not recommended.