Bring a large pot of salted water to a rolling boil. Cook the bucatini according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup pasta water before draining.

Heat 2 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Reduce heat to low, pour in 1 cup of heavy cream, and stir well. Add 1 cup of chicken broth and simmer for 3-5 minutes until slightly thickened.

Stir in 1 cup of chopped asparagus and 1 cup of frozen peas. Cook until asparagus is tender yet crisp, about 3-5 minutes.

Combine the drained bucatini with the sauce and vegetables, stirring until well coated. Season with salt and pepper.

Serve your pasta garnished with panko breadcrumbs or Parmesan, and enjoy!