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Pappardelle Pasta with Goat Cheese, Lemon and Asparagus

Pappardelle Pasta with Goat Cheese, Lemon and Asparagus

Celebrate the season with this creamy, citrusy springtime pasta. We pair up thick and rich pappardelle egg pasta with spring green asparagus, tangy citrus, creamy goat cheese and fresh thyme. You won’t believe how easy it is and with so much flavor!

INGREDIENTS

  • 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
  • ¼ cup DeLallo Extra Virgin Olive Oil
  • Zest of one lemon
  • 2 teaspoons fresh thyme, chopped, plus sprigs for garnishing
  • 1 (4-ounce) log soft goat cheese
  • 1 pound asparagus, blanched and cut into 1” pieces
  • ½ teaspoon red pepper flakes (optional)

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving ½ cup hot pasta cooking water.
  2. Meanwhile, combine oil, lemon zest and thyme in a large mixing bowl. Add goat cheese in crumbles.
  3. Add hot pasta directly to the bowl with the cheese mixture. Stir in the asparagus and hot pasta water. Toss to coat. Divide pasta onto plates or serve in a shallow platter. Serve garnished with thyme sprigs and red pepper flakes.

Pappardelle Pasta with Goat Cheese, Lemon and Asparagus

Celebrate the season with this creamy, citrusy springtime pasta. We pair up thick and rich pappardelle egg pasta with spring green asparagus, tangy citrus, creamy goat cheese and fresh thyme. You won’t believe how easy it is and with so much flavor!