Imagine twirling your fork into a plate of luxurious, wide pappardelle pasta, kissed by bright, tangy lemon gremolata and adorned with tender, crisp asparagus - a dish that transforms an ordinary meal into an extraordinary Italian culinary experience. This recipe isn't just a meal; it's a vibrant celebration of fresh ingredients and simple, elegant cooking that will transport you straight to the sun-drenched hills of Italy with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pappardelle pasta
- 200g asparagus, trimmed and cut into pieces
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. This will be used to cook the pappardelle pasta.
- While waiting for the water to boil, prepare the asparagus. Trim the ends and cut the asparagus into bite-sized pieces, about 2 inches long.
- Once the water is boiling, add the pappardelle pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- In the last 3 minutes of cooking the pasta, add the asparagus pieces to the pot. This will ensure they are tender but still crisp.
- While the pasta and asparagus are cooking, prepare the lemon gremolata. In a small bowl, combine the lemon zest, lemon juice, minced garlic, and 2 tablespoons of olive oil. Mix well and season with salt and pepper to taste.
- Once the pasta and asparagus are cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta and asparagus together in a colander.
- Return the drained pasta and asparagus to the pot over low heat. Pour the lemon gremolata over the pasta and toss gently to combine. If the mixture seems dry, add a little of the reserved pasta water to achieve your desired consistency.
- Remove the pot from heat and taste the dish, adjusting the seasoning with more salt and pepper if necessary.
- To serve, divide the pappardelle with lemon gremolata and asparagus among four plates. Garnish with fresh basil leaves for a pop of color and added flavor.
- Enjoy your delicious Pappardelle with Lemon Gremolata and Asparagus!
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Cook asparagus directly in the pasta water to save time and preserve its vibrant green color and crisp texture.
- Reserve some pasta cooking water before draining; its starchy nature helps create a silky sauce that clings beautifully to the pasta.
- Use fresh lemon zest and juice for the most intense, bright flavor in your gremolata.
- Don't overcook the asparagus - it should remain slightly crisp for the best texture and nutritional value.
- For an extra luxurious touch, consider adding a sprinkle of freshly grated Parmesan cheese just before serving.
Nutrition Facts
Calories: 358kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
