A soft and velvety cream made from asparagus that wraps around egg pappardelle, here’s the recipe I’d like to talk to you about today. It is a rich main course that is very tasty yet also light, with few added fats. The pappardelle with asparagus cream is prepared in less than half an hour, perfect as a Sunday dish or for special occasions, thanks to its delicate and refined taste.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 oz asparagus
- 7 oz cow's milk ricotta (lactose-free also available)
- 2 tbsps grated Parmesan cheese
- to taste fine salt
- to taste ground black pepper
- to taste extra virgin olive oil
- 9 oz egg pappardelle
Preparation
Bring water to a boil in a large pot.
Meanwhile, wash the asparagus and remove the hard and woody parts.
Grate the cheese, mix it with the ricotta, a pinch of fine salt, and a pinch of freshly ground black pepper. Stir everything to blend the ingredients.
Once the water boils, add coarse salt, bring back to a boil, and add the asparagus. Let them cook for 5 minutes, then drain them and cook the pappardelle in the same water.
Set aside 8 asparagus and blend the others with the ricotta cream until creamy. Add a drizzle of extra virgin olive oil and adjust salt if necessary.
Drain the pasta al dente, without discarding the water.
Dress the pappardelle with the asparagus cream, adding the rest of the asparagus, cut into small pieces.
Mix everything well, using some cooking water to make the cream smooth and creamy. Finish the dish with a drizzle of extra virgin olive oil and some more grated cheese.
Enjoy your meal.
