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Ingredients
  • 16 ounces dry spaghetti or pasta of your choice
  • ½ cup frozen green peas
  • 1 pound asparagus, cut into 2 inch pieces
  • 1 leek thinly sliced, can substitute it with thinly sliced shallots
  • 6 garlic cloves, minced
  • 1 large lemon, juice and zested
  • ½ cup heavy cream
  • ⅓ cup parmesan, grated
  • ½ cup pasta water
  • 2 tablespoons chopped parsley
  • 2 tablespoons fresh basil chopped
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • subheading: FOR THE BREADCRUMBS:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ cup panko breadcrumbs
  • 1 teaspoon lemon zest
  • ½ teaspoon garlic powder
  • Cook Mode (toggling this on will prevent your screen from going dark)
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