Spring Pappardelle Pasta

Fresh asparagus, herbs & goat cheese...um, yes please!

Spring Pappardelle Pasta

Sunday supper in my house, and thousands of other family's across the globe, is a production. I love to take a few hours, if necessary, to make something special. This pasta dish was pretty quick and could easily be a weeknight dinner. I've had my mind on a lighter seasonal pasta and I finally decided what I wanted to make. Fresh asparagus, herbs, goat cheese...um, yes please! I stopped into my local specialty grocer and picked up a regional favorite, Flour City Pasta. I liked the sound of garlic and chive Papparadelle with this dish, but any pasta you like would be ok. I hope you enjoy it as much as we did, this dish will surely be in our summer menu rotation!

Serves 4

Lemon Herb Oil
Make 2 hours ahead and leave on the counter...

1/2 cup extra virgin olive oil

Kosher salt to taste

1 clove garlic chopped finely

Zest of 1 lemon, plus juice of 1/2 lemon

1 teaspoon chopped fresh tarragon

1 teaspoon fresh thyme

For pasta...

1 cup chopped Bella mushrooms

1 small shallot sliced

1 lb asparagus

1 cup peas fresh, frozen would work too just thaw in a bit of boiling water

1   5 oz. package of goat cheese

 

Prep & Plating

Chop asparagus and boil just until tender, then immediate place in ice bath 

Start your pasta water, while waiting for it to boil, 

Sauté mushrooms and shallots in 3 tablespoons butter,

When waters is boiling add your desired pasta and cook until aldente, don't discard pasta water,

Add asparagus and peas to mushroom and shallots and cover on low heat to warm through,

Remove pasta to veggie pan and top about 1/2 cup pasta water, then top with the lemon herb oil, stir in goat cheese crumbles, saving a little to top each plate right before serving.

Finish with a little lemon zest, salt & pepper to taste, and serve.

Tanya YoungmanComment