There's so much you can do with fresh asparagus – cream of asparagus soup, cheesy asparagus tarts and quiches or just simply grilled and served with a Hollandaise or mustard sauce. In the Midwest, asparagus is at its peak from early March to June; this month, make the most of fresh asparagus in this simple yet flavorful pasta dish.
Here, we’re using pappardelle pasta, the broad, flat noodles that resemble ribbons. Pappardelle originated in the Italian region of Tuscany; the name comes from the verb pappare, which means “to gobble up.” I’ve paired the noodles with a lemony cream sauce meant to complement the asparagus and artichokes and coat the noodles perfectly.
HEART TO HEART. You'll need about 14 to 16 baby artichokes or about 4 regular artichokes, quartered, for the pasta. Frozen artichokes are a fine stand-in for canned.
Pappardelle With Lemon, Baby Artichokes and Asparagus
Any pappardelle pasta will work in this recipe, but I recommend looking for an imported variety. Imported pasta is typically made with bronze dies and double 00 flour, resulting in pasta that will hold its shape and texture better than other types. The noodles even taste the same the next day, making for great leftovers.
Serves | 4 to 6 |
- 1 12 to 16 oz package pappardelle pasta
- 4 Tbsp unsalted butter, divided
- 1 lb fresh asparagus, trimmed and cut diagonally into 2-inch pieces
- 2 cans baby artichokes, drained
- 1 tsp minced garlic
- ½ cup chicken stock
- juice from 1 lemon
- 1½ Tbsp lemon zest
- ¼ tsp thyme leaves, roughly chopped
- 2 cups heavy cream
- ¾ cup freshly grated Parmigiano-Reggiano
- salt and freshly ground black pepper, to taste
| Preparation | Prepare pappardelle according to package directions. Drain pasta into a large serving bowl and add 2 tablespoons butter; toss to combine and set aside.
In a large sauté pan with a lid over medium heat, melt remaining butter and add asparagus. Cover and cook for 3 to 4 minutes to wilt asparagus. Remove lid and add baby artichokes; sauté for a couple of minutes and add garlic. Continue sautéing until garlic is fragrant. Remove contents from pan and set aside. Return pan to medium heat.
In heated pan, add chicken stock, lemon juice and zest and thyme and bring to a boil; immediately add heavy cream. Let cook until liquid is reduced by ¹⁄₃. Return cooked asparagus, artichokes and garlic to pan, add Parmigiano-Reggiano and stir. Season with salt and pepper to taste.
Pour lemon-asparagus-artichoke mixture over cooked pasta and toss to combine. Serve immediately.
GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., April 25, at the Des Peres, Missouri, location to make the dishes in this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP at nourish.schnucks.com/schnucks-cooks or call 314.909.1704.
MAKE THE MEAL:
- Garlic-Cheese Toasts
- Green Bean Bundles
- Pappardelle With Lemon, Baby Artichokes and Asparagus
- Chocolate Cake With Buttercream Frosting
LEARN MORE: In this class you’ll learn how to make flavorful green bean bundles, an easy and healthy side dish. You’ll also learn how to make indulgent buttercream frosting from scratch.