Pappardelle with creamed peas and a lemon asparagus sauce

by: Alessandra Lauria

  • Preparation 25 min
  • Portions 4 pers.

Ingredients needed

  • 250 g Favuzzi Pappardelle
  • 120 g frozen peas 
  • 250 g asparagus
  • 4 or 5 tsp Favuzzi Italian basil pesto 
  • 70 ml Favuzzi Moderate intensity extra virgin olive oil
  • A pinch of Favuzzi Fleur de sel flakes (and some table salt for the pasta water) 
  • Black pepper 
  • 1 lemon zest 


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Steps of preparation

  1. Remove the asparagus from their package, cut off the hard ends and chop the spears into small chunks. In a saucepan, add the asparagus to 2 tablespoons of olive oil and saute for 5 minutes, adding fleur de sel flakes and black pepper. Set aside when ready.
  2. In the same saucepan, add the frozen peas and cook them together with ¼ cup of water for about 5 to 7 minutes at medium heat (the peas should not be soaking in water; this quantity of liquid is just enough to help soften them). Season them with salt and black pepper.
  3. Once the peas have softened, blend them with 2 tablespoons of olive oil and put aside. It should look like a creamy green sauce.
  4. In the meantime, bring to a boil a salted pot of water and cook the pappardelle for about 90 seconds (they should remain al dente). Drain them and add them to a bowl together with the pesto, the blended peas and some pasta water.
  5. To serve, place the delicious pappardelle into a serving dish and add the asparagus, lemon zest and a drizzle of olive oil.
  6. Enjoy this meal while it’s hot! 

« In this recipe, it is important to cook the pappardelle for half the time displayed on their package, as they will continue to soften with the addition, into the serving dish, of the sauce and pasta water. »

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