Bring a large pot of salted water to a rolling boil. Add bucatini pasta and cook according to package instructions, about 8-12 minutes, until al dente. Reserve a cup of pasta water, drain the rest, and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Toss in trimmed asparagus and frozen peas. Cook for 4-5 minutes, stirring frequently, until asparagus is tender but vibrant and peas are heated through.

Pour in heavy cream and chicken broth into the skillet. Bring to a gentle simmer and cook for 3-5 minutes until the sauce has slightly thickened.

Add the cooked bucatini to the skillet, tossing to ensure the pasta is well coated. If too thick, stir in reserved pasta water until desired consistency is achieved.

To serve, portion pasta onto warm plates, garnish with Parmesan cheese and breadcrumbs, and enjoy.