World Cuisine

Pappardelle with Creamy Asparagus and Herbs

cook 30 mins
  • 450 g (14 1/2 oz) asparagus, trimmed and cut into 2.5 cm (1 inch) lengths
  • 400 g (13 oz) pappardelle
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 300 ml (10 fl oz) single cream
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons each of chopped basil, parsley and chives
  • 2 tablespoons grated Parmesan cheese, to serve
  • Blanch the asparagus in a saucepan of boiling water for 3–4 minutes. Drain and keep warm.
  • Cook the pappardelle in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, heat the olive oil in a frying pan and sauté the onion and garlic for 4–5 minutes.
  • Stir in the cream and simmer for 6–8 minutes, until the cream has reduced and thickened a little. Stir in the grated nutmeg.
  • Drain the pasta and add to the cream sauce with the asparagus and herbs. Toss together gently.
  • Serve sprinkled with grated Parmesan.
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