A very simple first course: pappardelle with asparagus and peas, spring on the table.
This time I didn’t make the fresh pasta myself but it was given to me, fresh just made. There’s nothing better than cooking a few peas and asparagus in a pan — here’s a first course to bring to the table this season.
Of course, if you prepare fresh pasta you can decide what width to cut it: maltagliati, tagliatelle, fettuccine, or, as in this case, pappardelle.
Also try these other spring first courses:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 8.5 oz pappardelle
- 1 1/4 cups peas (cooked)
- 8 white asparagus
- 4 tbsps extra-virgin olive oil
- 1 pinch sea salt
- 1 pinch pepper
Steps Pappardelle with asparagus and peas
Bring salted water to a boil in a large pot. In the meantime, wash, peel and slice the asparagus into rounds. Pour a drizzle of oil into a pan, add the asparagus and season with salt and pepper. Sauté for a few minutes, then lower the heat and cover for about ten minutes.
You will have already cooked the peas either steamed or in a pan, as you prefer. When the water boils, add the fresh pappardelle with a teaspoon of oil so they don’t stick together. Cook for a few minutes.
Drain and dress with a drizzle of oil, the peas, asparagus and a sprinkling of pepper. Add hemp or chia seeds or, if you prefer, Parmesan or vegan gondino.
Tips from Thyme and Lentils
Change your vegetables depending on the season: cauliflower in winter, zucchini in summer, artichokes in spring.
