Ingredients
13.5 oz package linguine
1/2 cup white wine
3/4 cup heavy cream
1/2 cup lemon juice
zest of one lemon
1/2 cup reserved pasta water
1 tbl flour
1 small shallot, diced
2 cloves garlic, minced
salt and pepper
8 oz linguine, cooked
1 cup asparagus, cut into 1 inch pieces
1/2 cup frozen peas
olive oil
Chopped parsley
Instructions
In a large skillet over medium high heat, melt 2 tablespoons butter and 2 tablespoons olive oil. To the pan, add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn. Add the flour and mix well with the fat, adding more fat if needed. Cook for one minute.
Deglaze the pan with white wine, using a whisk, incorporate the liquid into the flour mix until there are no lumps. Add cream and asparagus and let simmer and thicken, about 4 minutes. Add lemon juice and zest and let simmer for 2 minutes.
Reserve pasta water and drain pasta. Add to sauce pan and add peas. Toss to combine. Add pasta water as needed until the consistency desired is reached. Toss with parsley. Serve!