Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl too! Whether you like pencil thin asparagus or heartier thicker stalks, asparagus is the quintessential spring vegetable. It’s the harbinger of the season. Combined with other tender green produce, dill and peas, and a light cream sauce you know, you can have dinner on the table in less than 30 minutes. The asiago cheese and shallots build a lot of flavor without overpowering the freshness of the veggies. We’ll be making this recipe all spring long as we wait to see what else our local farmers have to offer.
Total Time: 25 minutes
4 tablespoons olive oil
1/3 cup minced shallots
3 large garlic cloves, minced
1 pound pappardelle pasta
1 pound fresh asparagus, cut into 1-inch pieces (discard woody parts)
½ cup frozen peas
1 ¼ cups heavy cream
1 ½ cups shredded asiago cheese
½ teaspoon sea salt
½ teaspoon coarse ground black pepper
½ ounce fresh dill, stemmed
- Bring a large pot of salted water to a boil.
- Heat oil in a large saucepan and add shallots. Cook shallots until translucent then add garlic and cook for a minute. Add cream and bring to a gentle simmer. Add shredded cheese and stir until melted. Reduce heat to low.
- Cook pasta as directed on package. Add asparagus and peas one minute before pasta is done. Strain and add to sauce.
- Toss pasta to coat and season with salt and pepper. Sprinkle with dill and serve promptly.