Lemon Pappardelle Pasta & Asparagus

Lemon & Asparagus Pappardelle Pasta
Lemon & Asparagus Pappardelle Pasta
Lemon & Asparagus Pappardelle Pasta

Pappardelle pasta is a thin, wide, ribbon-like pasta that’s especially satisfying to dig into. The silky, slippery long noodles are perfect for sauces and plus, fun to eat.  In fact, the name, Pappardelle comes from the verb “pappare”, which means to “gobble up” (Wikipedia). And gobble up we did. These noodles were the perfect pasta to use in this Asparagus Pappardelle Pasta. I tossed the asparagus and noodles in a lemony cream sauce and fresh dill.

I’m excited that local asparagus is finally becoming available here. The flavour of fresh locally grown asparagus is way better than the imported ones. Really, there’s no comparison. The only thing better is the foraged asparagus that we can find here. Coming across a patch of wild asparagus while on a hike is always a treat.  These cultivated spears were fresh and perfect with hardly any woodiness to the stems. They only needed about 2 minutes in the pot at the end of the pasta cooking time for that perfect tender crispness that we want. Properly cooked asparagus is perfection. Over cooked asparagus, as with any fresh veggie, is well, far from it.

I like to use fat-free Greek or Balkan style yogurt in recipes. The yogurt is a perfect sub for cream or sour cream. You don’t notice a difference in taste or creaminess, but you leave out all that fat. And who needs extra fat?

Whenever I cook a pasta dish with veggies, I put the vegetables in the pot with the boiling pasta in the last couple of cooking minutes. Why get out another pot when you don’t need to, right? I’m all for saving steps and pot washing in the kitchen. My husband, aka clean up guy, appreciates the heck out of me for that.

 

Asparagus Pappardelle in a lemon cream sauce
Asparagus Pappardelle in a lemon cream sauce

Lemon Pappardelle Pasta & Asparagus

Prep Time: 2 minutes

Cook Time: 9 minutes

Total Time: 11 minutes

Yield: 4 servings

Ingredients

  • 1 pound asparagus, trimmed and cut into 2 inch pieces.
  • 250 g pappardelle pasta
  • 1/2 cup non fat Greek yogurt
  • juice and zest of one large lemon
  • 1/4 cup fresh dill, chopped

Instructions

  1. In a large pot of boiling salted water, cook pasta 5 minutes
  2. Add asparagus to the boiling pasta and cook for a further 2 minutes
  3. Scoop out a cup of pasta water and reserve
  4. Drain pasta and asparagus
  5. In the pot, whisk together yogurt, lemon juice and zest, and dill
  6. Add pasta and asparagus back into the pot and toss with the sauce, adding reserved pasta water to desired consistency.
  7. Serve hot

Notes

To trim asparagus, bend the stalks until they snap and discard the woody ends.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thefoodblog.net/lemon-pappardelle-pasta-asparagus/

Asparagus Pappardelle in a lemon dill cream sauce
Asparagus Pappardelle in a lemon dill cream sauce

 

6 thoughts on “Lemon Pappardelle Pasta & Asparagus

  1. This looks like a big plate of seasonal freshness, right here. I’m a big sucker for lemony pasta AND asparagus. So I am *totally* into this. I also love your use of Greek yogurt. It’s my go-to when I want something creamy without wanting to feel the guilt 😉 Haha

  2. Pappardelle is the best type of noodle!! This dish is so perfect for the time of year, I love it. Not just the veggies you’re using but how fast and simple it is, too, when we want to start spending more time outside but still need some warm food!

    1. Thanks Alexandra! I love pappardelle, too, and this dish is indeed a quick and simple one, but still delicious. My favourite kind. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *