PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS
This is a simple and great pasta dish. You can cut the butter down to cut the fat if desired, and not suffer any loss of flavor. From Gourmet magazine, June 1999.
Provided by Vicki Butts (lazyme)
Categories Pasta
Time 35m
Number Of Ingredients 7
Steps:
- 1. Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
- 2. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
- 3. Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
- 4. In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- 5. Serve pasta garnished with reserved asparagus tips and remaining salmon.
- 6. Serves 4 as a main course.
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Md Mursaline
[email protected]This pasta dish is a great way to use up leftover asparagus. The sauce is easy to make and the results are delicious.
Grolia Livingston
[email protected]This recipe was a hit with my family! The pasta was cooked perfectly and the sauce was delicious. I will definitely be making this again.
PRINCE RANKIN254
[email protected]I love the combination of flavors in this dish. The lemon cream sauce is tangy and creamy, and the asparagus adds a nice crunch. I would definitely recommend this recipe.
Dawood Khokhar
[email protected]This pasta dish is a bit time-consuming to make, but it's worth the effort. The sauce is incredibly flavorful, and the asparagus is perfectly cooked. I would definitely recommend this recipe.
from unlimited
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it! The lemon cream sauce was surprisingly delicious, and the asparagus was cooked perfectly. I'll definitely be making this again.
Usman javed
[email protected]This pasta dish is a great way to use up leftover asparagus. The sauce is creamy and tangy, and the pappardelle noodles are a nice change from spaghetti or penne.
Angel Taylor
[email protected]I love this recipe! The lemon cream sauce is so light and flavorful, and the asparagus adds a nice crunch. I've made this dish several times and it's always a crowd-pleaser.
iftikhar uddin
[email protected]This recipe was easy to follow and the results were amazing! The pasta was cooked perfectly and the sauce was rich and creamy. I highly recommend this recipe.
Fanto Minaj
[email protected]I made this for dinner last night and it was delicious! The sauce was creamy and flavorful, and the asparagus was perfectly cooked. I will definitely be making this again.
Malaz obida
[email protected]This pasta dish was a delight! The lemon cream sauce was perfectly balanced, with a bright citrus flavor that complemented the asparagus perfectly. The pappardelle noodles were cooked al dente, providing a nice bite. Overall, this dish was a hit with