Pappardelle with Asparagus and Cream
Enriched with a bit of cream, this elegant pasta makes an impressive main course for a spring celebration dinner.
- 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
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
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).