Spring Alfredo with Pappardelle

Spring Alfredo with Pappardelle

Spring Alfredo with Pappardelle


4 servings


  • 2 tablespoons unsalted butter
  • 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 cups frozen peas
  • ¼ cups dry white wine
  • 1 ¼ cup heavy cream
  • cups 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


  1. 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. 

  2. Add the asparagus and garlic and sauté until the asparagus is bright green and the garlic is fragrant, 1 minute. 

  3. Add the peas and wine. Cook until the wine has almost evaporated, 2 minutes. 

  4. 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.

  5. Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the pasta and toss with the olive oil. 

  6. If your pasta sauce looks thick, add reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency. 

  7. To serve, divide the pappardelle among plates. Spoon the Alfredo sauce over the pasta. Garnish with additional Parmesan cheese and the chopped tarragon.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.