Asparagus Pappardelle
25 min
Serves 4
Vegetarian
INGREDIENTS
4 tablespoons olive oil
1/3 cup minced shallot
3 large garlic cloves, minced
1 lb pappardelle pasta (can also use tagliatelle, fettucine, or your favorite pasta you have on hand)
1 lb fresh asparagus, cut into 1 inch pieces (discard woody parts)
1/2 cup frozen peas
1 1/4 cups heavy cream
1 1/2 cups shredded asiago cheese
1/2 tsp sea salt
1/2 tsp coarse ground pepper
1/2 oz fresh dill, stemmed
INGREDIENTS
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 in the boiling salted water. 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 ill and serve promptly.
