Main Courses

Pappardelle with Asparagus and Cream

Pappardelle with Asparagus and Cream

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Servings: 2

Enriched with a bit of cream, this elegant pasta makes an impressive main course for a spring celebration dinner.

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

Directions:

  • 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 Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).

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