Pappardelle With Asparagus And Cream
This delightful pasta dish combines the freshness of asparagus with a creamy garlic and lemon-infused sauce, all tossed with tender pappardelle. With hints of white wine and Parmigiano-Reggiano cheese, this recipe offers a burst of flavors that come together beautifully in each bite. It's a simple and elegant dish perfect for a cozy meal at home.
— Constant Cookbook
Ingredients
- Kosher salt, to taste
- 1/4 lb. dried pappardelle
- 1/2 lb. thin asparagus spears, trimmed and cut on the diagonal
- into 2 1/2-inch pieces
- 1/3 cup heavy cream
- 1 Tbs. dry white wine
- 1 garlic clove, pressed
- 1/2 tsp. grated lemon zest
- 1/4 cup thinly sliced green onions
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for
- serving
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
Instructions
- Bring a pot of water to a rapid boil over high heat and salt generously. Add the pasta, stir well and cook until about 2 minutes shy of al dente, about 8 minutes or according to the package instructions. Add the asparagus and boil until the asparagus is tender and the pasta is al dente, about 2 minutes more.
- Meanwhile, in a small saucepan over medium-high heat, combine the cream, wine, garlic and lemon zest and bring to a full boil. Reduce the heat to medium and simmer until lightly thickened, about 30 seconds.
- Drain the pasta and asparagus and transfer to a warmed serving bowl. Add the cream mixture, green onions, the 1/4 cup cheese and the parsley and toss to coat the pasta evenly. Season with salt and pepper and serve immediately, passing additional cheese at the table. Serves 2.
- Adapted from Williams-Sonoma <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
Yield
Serves 2.
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