Pappardelle with Asparagus

🛒 Ingredients

• Pappardelle pasta 100 g · 350 kcal
• Fresh asparagus 200 g · 40 kcal
• Garlic cloves 5 g · 7 kcal
• Extra virgin olive oil 18 g · 160 kcal
• Parmesan cheese 20 g · 80 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil for the pappardelle. Meanwhile, trim the woody ends off the asparagus and cut the spears into 1-inch pieces.
2. Add the asparagus to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp, then remove with a slotted spoon and set aside. Keep the water boiling.
3. Add the pappardelle to the same boiling water and cook according to package directions until al dente, reserving about 1 cup of the pasta water before draining.
4. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Add the blanched asparagus to the skillet and toss gently with the garlic and olive oil.
6. Drain the pappardelle and add it directly to the skillet with the asparagus. Add about half a cup of the reserved pasta water and toss everything together to create a light sauce.
7. Stir in grated Parmesan cheese, adding more pasta water if needed to achieve a creamy consistency. Season with salt and freshly ground black pepper to taste, then serve immediately.