Spring Alfredo with Pappardelle
As we bid farewell to winter and welcome warmer days, we can’t think of a better way to celebrate than this Spring Alfredo with Pappardelle recipe. Although this dish may come across as a bit heartier than your average springtime fare, the delightful medley of bright, seasonal ingredients against the backdrop of comforting pappardelle noodles feels just right for this transitional moment.
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. All these elements combine with the richness of the heavy cream and the comfort of the thick noodles to create a satisfying juxtaposition. It’s the culinary embodiment of April’s unpredictable weather — in like a lion and out like a lamb!
4 to 6 servings
Preparation time: 10 minutes
Cook time: 15 minutes
Ingredients
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 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.
Recipe source: Ingredient
