Spring Alfredo with Pappardelle
Every bite of this dish is a nice little surprise. The mix of fresh peas, crisp asparagus and earthy leeks smacks of longer days and a sun finally higher in the sky. An unexpected little twist of tarragon adds an earthy, herby flavor that perfectly complements the springtime veg and a splash of dry white wine adds a level of depth that elevates the dish and sets it apart from the fray.
Recipe source: Ingredient
Recipe source: Ingredient
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Spring Alfredo with Pappardelle
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
2 tablespoons unsalted butter, melted
1 large leek, halved, thinly sliced, and rinsed
Kosher salt, to taste
1 bunch asparagus, trimmed and cut into 1 ½” pieces
2 garlic cloves, minced
½ cup frozen peas
¼ cup dry white wine
1 ¼ cups heavy cream
⅓ cup freshly grated Parmesan cheese, plus more for garnish
Freshly ground black pepper, to taste
2 (8.8 ounce) packages egg pappardelle pasta
1 tablespoon L&B extra virgin olive oil
3 tablespoons roughly chopped tarragon, for garnish
Directions
- In a large nonstick skillet, melt the butter over medium heat. Add the leeks and a pinch of salt and sauté until tender, about 5 minutes.
- Add the asparagus and garlic and sauté until the asparagus is bright green and the garlic is fragrant, 1 minute.
- Add the peas and wine. Cook until the wine has almost evaporated, 2 minutes.
- Stir in the heavy cream and bring to a simmer. Slowly sprinkle in the Parmesan cheese, whisking continuously, until melted. Season with salt and black pepper. Reduce the heat to low, stirring occasionally.
- Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the pasta and toss with the olive oil.
- If your pasta sauce looks thick, add reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
- To serve, divide the pappardelle among plates. Spoon the Alfredo sauce over the pasta. Garnish with additional Parmesan cheese and the chopped tarragon.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Leeks, 1 Each
$2.99
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
Fresh Green Asparagus, 1.25 Pound
Huge Deal
$3.74 avg/ea was $6.24 avg/ea$2.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
Huge Deal
$2.99 was $3.99$0.30/oz
Age restricted item
Woodbridge by Robert Mondavi California Sauvignon Blanc Wine, 750 Millilitre$7.99$0.01/ml
Prairie Farms Ultra-Pasteurized 36% Heavy Whipping Cream, 16 Ounce
$5.69$0.36/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
Deal
$19.99/lb was $24.99/lb$19.99/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
De Cecco Egg Pappardelle Pasta, 8.8 Ounce
$4.39$0.50/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
Directions
- In a large nonstick skillet, melt the butter over medium heat. Add the leeks and a pinch of salt and sauté until tender, about 5 minutes.
- Add the asparagus and garlic and sauté until the asparagus is bright green and the garlic is fragrant, 1 minute.
- Add the peas and wine. Cook until the wine has almost evaporated, 2 minutes.
- Stir in the heavy cream and bring to a simmer. Slowly sprinkle in the Parmesan cheese, whisking continuously, until melted. Season with salt and black pepper. Reduce the heat to low, stirring occasionally.
- Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the pasta and toss with the olive oil.
- If your pasta sauce looks thick, add reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
- To serve, divide the pappardelle among plates. Spoon the Alfredo sauce over the pasta. Garnish with additional Parmesan cheese and the chopped tarragon.