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Spring Alfredo with Pappardelle

Servings 4 servings
Prep Time 10 minutes

Ingredients

  • 2 tbsp 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 C frozen peas
  • ¼ C dry white wine
  • 1 ¼ C heavy cream
  • ⅓ C freshly grated Parmesan cheese plus more for garnish
  • Freshly ground black pepper to taste
  • 2 8.8 ounce packages egg pappardelle pasta
  • 1 tbsp L&B extra virgin olive oil
  • 3 tbsp roughly chopped tarragon for garnish

Instructions

  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.