Creamy Lemon Pappardelle with Asparagus
Apr 29, 2025
Light, fresh, and luxurious, this spring pasta celebrates the season’s first green vegetables with a rich yet balanced parmesan cream sauce. Asparagus, spring onion, green garlic, and fresh herbs are tossed with tender noodles and finished with bright lemon for a dish that’s elegant enough for company, but easy enough for a weeknight dinner.
Ingredients
1 ¼ cups (10 ounces) chicken stock
1 ¼ cups (10 ounces) heavy cream
¼ cup (1 ounce) parmesan cheese, finely grated (preferably with a Microplane)
Zest and juice of 1 lemon
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 spring onion, thinly sliced
1 stalk green garlic, thinly sliced
½ bunch asparagus, cut into bite-sized pieces
6 ounces dry pasta (such as linguine or pappardelle)
Instructions
Bring a large pot of salted water to a boil for the pasta.
Meanwhile, in a large sauté pan, combine the chicken stock and heavy cream. Bring to a simmer over medium heat and reduce by half, stirring occasionally.
Add the pasta to the boiling water and cook according to package directions until al dente.
When the sauce has reduced, add the spring onion, green garlic, asparagus, lemon zest, lemon juice, parsley, and thyme to the sauce. Simmer for 2 minutes until the vegetables are just tender.
Remove the sauté pan from the heat and add the grated parmesan, stirring gently to melt into the sauce. Avoid returning the sauce to the heat after adding the cheese to prevent it from breaking.
Add the drained pasta directly to the sauce and toss everything together until well coated.
Serve immediately, garnished with extra parmesan if desired.
This pasta is the perfect way to welcome spring to your table! Let me know if you'd like a version with added protein like chicken or shrimp.
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