Creamy Tagliatelle with Asparagus & Herbs

I love springtime pasta dishes loaded with vegetables. This version was creamy, rich, and absolutely delicious. Chopping the asparagus so that it could be completely incorporated throughout the pasta was genius.

This recipe was adapted from Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook, via Food 52. I modified the proportions to use one pound of pasta. I also left the asparagus tips intact. Amazing!

Yield: Serves 6 to 8

  • 2 1/4 pounds thin asparagus spears
  • 6 garlic cloves, peeled
  • 6 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
  • 3/4 cup (12 tablespoons) heavy cream
  • 3 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • coarse salt and freshly ground black pepper, to taste
  • 14 to 16 ounces taglierini, tagliatelle, or pappardelle pasta
  • 5 to 6 ounces Parmigiano Reggiano cheese, freshly grated
  1. Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
  2. Finely chop the 1-inch pieces of asparagus all together with 2 of the garlic cloves and the herbs in a food processor. (I chopped the garlic and herbs first and then added the asparagus.)
  3. Bring the cream to a boil in a saucepan with the remaining 4 whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
  4. Heat the olive oil and butter in a separate large pan and sauté half of the chopped asparagus for 5 minutes, stirring. (I used a 14-inch skillet.)
  5. Add the rest of the chopped asparagus-herb mixture and the reserved asparagus tips, followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season to taste. Remove from the heat and keep warm.
  6. Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
  7. Add to the sauce along with about half of the Parmesan and toss together.
  8. Serve with the remaining Parmesan.

Two Years Ago: Linguine with Asparagus & Egg

Three Years Ago: Rigatoni with Lemon-Chile Pesto & Grated Egg

Four Years Ago: Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

Five Years Ago: Baked Shells with Cauliflower & Taleggio

Advertisements

Pasta Primavera with Asparagus, Peas, & Crème Fraîche

This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”

This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!

Yield: Serves 6

  • 1/2 pound sugar snap peas, stems trimmed
  • 3/4 pound asparagus, ends snapped
  • tablespoons unsalted butter
  • cup fresh English peas
  • 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
  • garlic cloves, finely chopped
  •  coarse salt and freshly ground black pepper, to taste
  • 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
  • cup grated Parmigiano-Reggiano, at room temperature
  • 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely chopped tarragon, optional
  1. Bring a large pot of heavily salted water to a boil over medium-high heat.
  2. While the water is coming to a boil, slice snap peas in half and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
  4. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  5. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
  6. Transfer pasta to the skillet of prepared vegetables or to a large bowl.
  7. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
  8. Thin sauce to desired consistency with reserved pasta water.
  9. Season generously with salt and pepper, if needed, to taste. Serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ❤ One of his absolute favorite dishes is a pork ragu served over pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! 🙂

Yield: 8 servings

  • 3 links (about 8 ounces) sweet Italian sausage, casing removed
  • 2 tsp extra-virgin olive oil
  • 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 6 cloves garlic, chopped
  • 1 cup dry red wine
  • 28 ounces crushed tomatoes
  • 1/2 cup whole milk
  • 3 bay leaves
  • 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
  • 1 lb. pappardelle pasta
  • freshly grated Parmesan, for serving
  1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
  2. With slotted spoon, transfer to large bowl.
  3. Season pork all over with 1/2 teaspoon each salt and pepper.
  4. In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage.
  5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
  6. Add wine; cook 3 minutes.
  7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
  8. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
  9. Meanwhile, cook the pappardelle according to the package directions.
  10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
  11. Serve tossed with pasta, garnished with Parmesan.

One Year Ago:

Three Years Ago:

Four Years Ago:

Pappardelle with Mushrooms & Prosciutto

This dish was featured on the cover of the October issue of Bon Appetit. It spoke to me! 🙂

It was part of an article written to change the way pasta is typically cooked. Their secret to saucy, glossy, perfect pasta is to finish cooking the noodles in the sauce – with added pasta water. This pappardelle was creamy deliciousness topped with crispy prosciutto. Great.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used a combination of cut crimini and shiitake mushrooms as well as large shallots.

I’m sharing this dish with my friends at Angie’s Fiesta Friday #141 this week, co-hosted by Julianna @Foodie on Board and Zeba @Food for the Soul. I was honored to have my Weeknight Fancy Chicken and Rice post featured this week too! Yay!

Yield: Serves 4

  • 6 tablespoons olive oil
  • 2 ounces (6 slices) thinly sliced prosciutto
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), cut into bite-size pieces (I used 1/2 pound crimini and 1/2 pound stemmed shiitake mushrooms)
  • 2 large shallots, finely chopped
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • coarse salt and freshly ground pepper
  • 1 cup chicken stock
  • 12 ounces pappardelle (or fettuccine)
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter
  1. Heat 4 tablespoons of oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 3 to 5 minutes. Transfer to paper towels to drain.
  2. Heat remaining 2 tablespoons of oil in same pot over high.
  3. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low.
  4. Add shallots and 1 teaspoon thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  5. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. (I cooked mine just short of 3 minutes.)
  7. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  8. Crumble half (3 slices) of prosciutto into pot.
  9. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Be careful not to cook down too much or the pasta will become too dry.
  10. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  11. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  12. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

If you like this you may also like:

Herbed Pappardelle with Asparagus & Burrata

My husband and I are obsessed with burrata- especially with asparagus. Such a heavenly combination!

Naturally, as I am also such a pasta fan, this dish caught my eye right away. It was fresh and especially wonderful to make in backyard herb season. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Grace Parisi. I doubled the asparagus, substituted fresh pappardelle for fazzoletti, and omitted the chervil. Yum!

Yield: Serves 6 to 8

  • 3/4 cup parsley, plus more for garnish
  • 2 T snipped chives, plus more for garnish
  • 2 T tarragon leaves, plus more for garnish
  • 2 T chervil leaves, plus more for garnish, optional
  • 1 1/2 tsp fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 pounds asparagus, cut into 1/2-inch pieces
  • 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti) or fresh pappardelle
  • 1/4 cup raw pine nuts, preferably Italian
  • 8 to 10 ounces burrata or buffalo mozzarella, cut into cubes
  1. In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil (if using). Pulse until chopped.
  2. Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil to the herbs and puree until smooth. Season with salt and pepper.
  3. Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Rinse under cold water to stop the cooking process. Shake dry.
  4. Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
  5. In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate.
  6. Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well.
  7. Toss in the cheese and pine nuts.
  8. Transfer to bowls and garnish with whole herbs.

One Year Ago:

Two Years Ago:

Three Years Ago:

Pasta with Yogurt & Caramelized Onions

This wonderful meatless main dish tasted like a deconstructed version of my mother-in-law’s special homemade Christmas Eve pierogies. Apparently, it is actually an adapted Greek island dish! It was rich and delicious.

This recipe was adapted from Food 52 Genius Recipes: 100 Recipes that will change the way you cook by Kristen Miglore, contributed by Diane Kochilas. (This cookbook was a Christmas gift from my sweet brother. ) I used dried pappardelle noodles instead of fresh tagliatelle.

The author suggests ways to “fancy” up this dish by adding chard or spinach to the pasta just as it finishes boiling. Another suggestion was to blend the sauce with peas, mint, or tahini. All so yummy!

Yield: Serves 4 to 6

  • 5 T extra-virgin olive oil
  • 6 cups (1.4 L) coarsely chopped or sliced yellow onions
  • sea salt
  • 1 pound (450 g) tagliatelle or other fresh pasta or dried pappardelle
  • 2 cups (450 g) thick, strained Greek-style yogurt (I used 2 percent)
  • 1 cup (100 g) coarsely grated Pecorino Romano or kefalotyri cheese
  1. Heat the olive oil in a large skillet over medium-high heat and add the onions. Decrease the heat to medium-low and cook, stirring frequently and seasoning with sea salt to taste as you go, until the onions are soft and golden brown, 20 to 30+ minutes.
  2. Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, just past al dente.
  3. Drain the pasta, reserving 1/2 cup (120 ml) of the pasta water. Return the pasta to the pot.
  4. Combine the yogurt with 1/4 cup (60 ml) of the reserved cooking water and whisk to mix well. Add more of the reserved pasta water as needed to get the sauce to your desired thickness.
  5. Toss the pasta with the yogurt mixture.
  6. Serve the pasta immediately, sprinkled generously with cheese and topped with the caramelized onions and their juices.

IMG_2271 (1)

One Year Ago:

Two Years Ago:

Three Years Ago:

Pappardelle with Mashed Peas and Pecorino

When I received the May issue of Martha Stewart Living, I earmarked every pea recipe- they all sounded so delicious!! I picked this buttery, sweet, rich, and easy dish to try first. (We also can’t eat enough pappardelle in my house!) My son declared that it was “addictive.” 🙂 It was absolutely DELICIOUS. This recipe was adapted from Martha Stewart Living.

Yield: Serves 4 to 6

  • 3 cups shelled green peas (from 3 pounds in pods), or 3 cups frozen peas, thawed
  • coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 1 pound pappardelle, tagliatelle, or fettuccine
  • 6 tablespoons unsalted butter
  • 1/2 cup finely grated Pecorino Romano
  1. Blanch fresh peas in a large pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to a colander with a slotted spoon. (If using frozen peas, skip this step.)
  2. Heat oil in a large skillet over medium. Add shallot and cook, stirring occasionally, until tender, about 3 minutes. Add peas and lightly mash with the back of a spoon. Season with salt and pepper.
  3. Meanwhile, return pot of water to a boil and cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain. (I put a measuring cup in my colander so that I don’t forget to reserve the pasta water!)
  4. Add pasta to skillet and cook, tossing to coat with pea mixture. Add butter and 1/2 cup pasta water; toss to evenly coat (adding more water if necessary). Top with cheese, season with pepper, and serve.

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,092 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: