Preheat the oven to 375 degrees.

To make the breadcrumbs, slice the bread into cubes. Add to a baking sheet with a drizzle of olive oil, salt and pepper. Toss the breadcrumbs in the olive oil. Bake in the oven for 10-15 minutes, flipping halfway through. Bake until they are a deep golden color. Remove from the oven and let them cool. Once they have cooled, add them to a resalable bag and break them up using a meat tenderizer. Set them aside once crushed.

Bring a large pot of salted water to a boil.

Trim the ends of the asparagus and cut into 2-inch pieces.

Finely dice 1 shallot and mince 3 garlic cloves.

Heat a large pan to medium heat. Add a few tbsp of olive oil and 2 tbsp butter.

Once the butter begins to bubble, add the shallot and asparagus. Cook for 4-5 minutes until the asparagus is tender.

While the asparagus and shallots cook, add the pasta once the water comes to a boil. Cook for 2 minutes less than what the package says.

Remove 1 cup of pasta water once the pasta is almost finished cooking and set aside.

Add ¼ cup dry white wine and let this reduce. This will take a few minutes.

Add 1 ½ cups of heavy cream and add ½ cup of pasta water. Allow the sauce to thicken.

Add the al dente pasta and 1 cup of frozen peas and stir. Cook for 2 minutes.

Add freshly grated lemon zest and the juice of 1 lemon.

Add more pasta water if the sauce is too thick.

Off the heat, add ½ cup freshly grated Parmigiano Reggiano.

Serve with toasted breadcrumbs and more Parmigiano Reggiano.