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Spring Alfredo with PappardelleSpring Alfredo with Pappardelle

Spring Alfredo with Pappardelle

Every bite of this dish is a nice little surprise. The mix of fresh peas, crisp asparagus and earthy leeks smacks of longer days and a sun finally higher in the sky. An unexpected little twist of tarragon adds an earthy, herby flavor that perfectly complements the springtime veg and a splash of dry white wine adds a level of depth that elevates the dish and sets it apart from the fray.
Recipe source: Ingredient
Recipe source: Ingredient
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Spring Alfredo with Pappardelle
Spring Alfredo with Pappardelle
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
2 tablespoons unsalted butter, melted
1 large leek, halved, thinly sliced, and rinsed
Kosher salt, to taste
1 bunch asparagus, trimmed and cut into 1 ½” pieces
2 garlic cloves, minced
½ cup frozen peas
¼ cup dry white wine
1 ¼ cups heavy cream
⅓ cup freshly grated Parmesan cheese, plus more for garnish
Freshly ground black pepper, to taste
2 (8.8 ounce) packages egg pappardelle pasta
1 tablespoon L&B extra virgin olive oil
3 tablespoons roughly chopped tarragon, for garnish
Directions
  1. In a large nonstick skillet, melt the butter over medium heat. Add the leeks and a pinch of salt and sauté until tender, about 5 minutes.
  2. Add the asparagus and garlic and sauté until the asparagus is bright green and the garlic is fragrant, 1 minute.
  3. Add the peas and wine. Cook until the wine has almost evaporated, 2 minutes.
  4. Stir in the heavy cream and bring to a simmer. Slowly sprinkle in the Parmesan cheese, whisking continuously, until melted. Season with salt and black pepper. Reduce the heat to low, stirring occasionally.
  5. Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the pasta and toss with the olive oil.
  6. If your pasta sauce looks thick, add reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
  7. To serve, divide the pappardelle among plates. Spoon the Alfredo sauce over the pasta. Garnish with additional Parmesan cheese and the chopped tarragon.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Directions

  1. In a large nonstick skillet, melt the butter over medium heat. Add the leeks and a pinch of salt and sauté until tender, about 5 minutes.
  2. Add the asparagus and garlic and sauté until the asparagus is bright green and the garlic is fragrant, 1 minute.
  3. Add the peas and wine. Cook until the wine has almost evaporated, 2 minutes.
  4. Stir in the heavy cream and bring to a simmer. Slowly sprinkle in the Parmesan cheese, whisking continuously, until melted. Season with salt and black pepper. Reduce the heat to low, stirring occasionally.
  5. Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the pasta and toss with the olive oil.
  6. If your pasta sauce looks thick, add reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
  7. To serve, divide the pappardelle among plates. Spoon the Alfredo sauce over the pasta. Garnish with additional Parmesan cheese and the chopped tarragon.