Pappardelle with Asparagus and Cream

This beautiful pasta celebrates the arrival of the first tender asparagus spears at the farmers’ market with its bright green vegetables against a canvas of pale, broad noodles. Served with Ricotta and Pea Crostini as a starter and a dessert of Rhubarb-Ginger Crumble, it makes an elegant centerpiece for a vegetarian dinner party.

 

Pappardelle with Asparagus and Cream

 

Kosher salt and freshly ground pepper

1/4 lb. (125 g) dried pappardelle

1/2 lb. (250 g) thin asparagus spears, trimmed and sliced on the diagonal into 2 1/2-inch (6-cm) pieces

1/3 cup (3 fl. oz./80 ml) heavy cream

1 Tbs. dry white wine

1 garlic clove, pressed

1/2 tsp. grated lemon zest

1/4 cup (3/4 oz./20 g) green onions, thinly sliced

1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for serving

2 Tbs. chopped fresh flat-leaf parsley leaves

 

Bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta, stir well, and cook until about 2 minutes shy of al dente, about 8 minutes or according to package directions. Add the asparagus and boil until the asparagus is tender and the pasta is al dente, about 2 minutes longer.

 

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, Parmesan cheese and parsley and toss to coat the pasta evenly. Season with salt and pepper and serve, passing additional cheese at the table. Serves 2.

 

 

Find more recipes inspired by fruits, vegetables or herbs grown in your own
garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.