Dinner / Lunch / Recipes

Pappardelle with Asparagus and a Fresh Lemon Cream Sauce

I visited Italy about 4 years ago and since then, pasta has never been the same.  If you roam the streets and towns of Italy and stop at some cafe or family run business…everything is homemade.  From the pasta noodles to the pasta sauce, everything is fresh.   My favorite type of noodle that I ate in Italy was Pappardelle. The noodles are thin, they remind me of Italy, and they just might actually melt in your mouth. The name is derived from the verb “pappare” which means to gobble up!  These wide noodles hold sauce, but are thin enough so that you can gobble up a whole plate of them and still feel happy with life afterwards.

I decided to pair the pappardelle noodles with asparagus and a light lemon cream sauce.  Now I say light because the flavor is fresh and clean on the palate, not because the ingredients are light….I used cream…oopsie.  The asparagus adds a delicious crunch and it pairs really well with the note of lemon in the sauce.  Asparagus is in season right now in California and it is packed with B Vitamins which help with the metabolism of sugars and starches…so go get some!

 

 

Pappardelle with Asparagus and a Fresh Lemon Cream Sauce

Serves 2-4

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

  • 12 oz. Pappardelle Noodles (Fresh if possible!  Dried works just fine too though.)
  • 1 bunch Asparagus
  • 2 T. Extra Virgin Olive Oil
  • 1 Lemon; juice and zest
  • 1 1/2 cups cream
  • 1 cup grated Parmesan
  • 2 dashes of garlic salt

 

Instructions:

Rinse your asparagus and bend each stalk until the base of the asparagus snaps off.  Throw the base away.  Take the stalk and cut it diagonally into three 1 to 2 inch pieces.  Do this with all of the asparagus stalks and set aside.

 

Fill a pot of water and add 1 teaspoon of salt to it.  Heat it on medium high heat until it boils.

Meanwhile, while the water is heating up, pour the cream into a a saucepan and heat it until it almost boils.  Add the juice and the zest of 1 lemon.

Reduce the heat to low and add 3/4 cup of parmesan cheese and the 2 dashes of garlic salt to the cream and lemon mixture.  Turn off the heat and stir for 1 minute.

Return your attention back to your pot of boiling water and add the pappardelle pasta.  Follow the directions on your pasta packaging and cook until done.

In a sauté pan, heat the olive oil on medium heat.  Add the asparagus pieces and cook for 5 minutes.  The asparagus should be slightly crunchy still.

 

Pour the noodles, asparagus, and lemon cream sauce into a bowl. Combine and serve it while it’s hot!  Feel free to top it with the remaining grated parmesan.  I did, but then again I am obsessed with cheese…hehe

 

 

Pappare!

 

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