Pappardelle With Asparagus And Lemon
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Pasta (pappardelle)2 tbsps
White Wine (dry)1 tsp
Salt1 cup
Heavy Cream2 tbsps
Lemon Zest (minced)2 tbsps
Italian Parsley (minced)Directions:
1
Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal
2
Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm
3
Immediately place in a bowl of ice water, or under cold running water
4
After asparagus cool, drain, cover with plastic wrap and set aside
5
Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes
6
While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons
7
Add salt and cream and reduce to about 2/3 cup
8
Remove from heat and stir in one tablespoon of the lemon zest
9
Cover to keep warm until the pasta is cooked
10
When pasta is cooked, drain and return it to the cooking pot
11
Add asparagus pieces, lemon cream sauce and minced parsley
12
Toss gently to combine
13
Transfer to a warm serving platter or plates
14
Garnish with remaining tablespoon of lemon zest and serve