Hi
How to cook pappardelle with asparagus & cream
Ingredients :
kosher salt and freshly
ground pepper
dried pappardelle, 1⁄4 lb (125 g)
thin asparagus spears, 1⁄2 lb
(250 g), trimmed and sliced
on the diagonal into 21⁄2-inch
(6-cm) pieces
heavy cream, 1⁄3 cup
(3 fl oz/80 ml)
dry white wine, 1 tbsp
garlic, 1 clove, pressed
lemon zest, 1⁄2 tsp grated
green onions, 1⁄4 cup
(3⁄4 oz/20 g), thinly sliced
Parmesan cheese, 1⁄4 cup
(1 oz/30 g) grated, plus
more for serving
fresh flat-leaf parsley leaves,
2 tbsp chopped
Method :
This elegant pasta can be part of a spring celebration dinner.
Start with Herbed Cheese and Radish Crostini (page 51), follow
with English Pea and Watercress Soup (page 28), serve the
pasta as your main course, and finish with Strawberries with
Honey and Lavender (page 68).
Bring a pot of water to a rapid boil and salt generously. 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.
enjoy
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