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Pappardelle with Seasonal Vegetables

Pappardelle with Seasonal Vegetables

The ultimate comfort food, Pappardelle with Seasonal Vegetables showcases fresh ingredients bursting with flavor. With vibrant vegetables and creamy sauce, this easy weeknight dinner is a must-try for any pasta lover. Make it tonight for a satisfying meal!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lb pappardelle pasta can use linguine
  • 3 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1 bunch asparagus, medium size, ends trimmed
  • 1 cup baby carrots, tri-color, if available
  • 1 cup spring onions, aka Cipolline see NOTES
  • ½ cup sweet peas
  • 2 tablespoons basil, fresh, chopped
  • 2 tablespoons parsley, fresh, chopped
  • 2 tablespoons thyme, fresh, chopped
  • 4 tablespoons unsalted butter
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice from the lemon
  • Pea shoots or watercress for garnish
  • Freshly grated Parmigiano-Reggiano cheese optional, for garnish

Equipment

  • Saucepan
  • Wooden Spoon
  • Grater
  • Skillet
  • Chef's Knife
  • Frying Pan
  • Large Pot

Method
 

  1. In a small pan, bring 2 cups of water to a boil and add the spring onions and simmer for 5 minutes.
  2. Remove the onions with a slotted spoon. Cut off the root end, and squeeze the onion out of the skin. Set aside.
  3. In a large skillet, bring the vegetable stock, garlic, 1 teaspoon salt, and ½ teaspoon of pepper to a simmer over medium-high heat.
  4. Add the baby carrots, cover, and simmer for 5 minutes.
  5. Add the remaining asparagus and spring onions, cover again, and simmer for another 5 minutes, or until they are soft.
  6. Meanwhile, cook the pappardelle pasta in a pot of salted boiling water until al dente, about 3 minutes. Drain.
  7. Stir in the sweet peas. Next, add the cooked pasta, basil, parsley, thyme, butter, lemon zest, and lemon juice to the stock. Gently stir for 1 minute, or until butter is melted and pasta is coated.
  8. Serve in pasta bowls and garnish with pea shoots and topped with shaved (or grated) Parmigiano-Reggiano cheese (if using).

Notes

  • Pappardelle pasta: can be found in the fresh pasta section of many well-stocked supermarkets, gourmet food shops, or Italian markets. You can also cook lasagna noodles and then cut them into ½-inch strips with a pizza cutter.
  • Cipolline onions: can be found in the produce section of many well-stocked supermarkets and at fresh produce markets. They are sometimes called 'boiler onions' or 'spring onions.' If you can't find them, you could go with pearl onions, but we recommend peeling them first.
  • Fresh herbs: We recommend using a combination of fresh herbs for the dish. If using dried herbs, only use 1 teaspoon each.
  • Leftovers: will keep in the fridge for up to 3 days. Gently reheat on the stove in a skillet until heated through. The dish does not freeze well.