Get Recipe Ingredients
Ingredients
• 1 (8-ounce) package pappardelle pasta (or desired noodle shape)
• 1 bunch asparagus, trimmed and chopped in 1-inch pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large fennel bulb, cored, diced, and fronds reserved for garnish
• 3 large garlic cloves, sliced
• 3 sprigs fresh thyme, chopped
• 1/2 cup dry white wine
• 4 tablespoons butter
• 1/2 cup sun-dried tomatoes, sliced
• Kosher salt and black pepper, freshly ground to taste
• 1 lemon, zested, and juiced
• 1/2 cup Fresh Gourmet® Parmesan Crisps
Instructions
• Bring a large pot of heavily salted water to a boil. Cook pasta to al dente.
• Remove pasta with a strainer or spider and keep water at a boil.
• Reserve at least 1/2 cup water. Set pasta aside.
• In the same pot of boiling water, blanch asparagus until slightly softened, about 2 minutes.
• Transfer asparagus to ice bath.
• Heat oil in a large cast iron skillet.
• Cook onions and fennel until translucent, about 9 minutes.
• Add garlic and thyme and cook until fragrant, about 2 minutes.
• Add white wine, bring to a simmer, and cook until reduced by half, about 5 minutes.
• Reduce to low heat and add pasta, asparagus, sun-dried tomatoes and butter to fennel mixture, adding some reserved pasta water to create a glossy sauce. You may not need 1/2 cup.
• Cook until all components are fully warmed through, about 2 minutes.
• Toss with lemon juice and lemon zest. Season with salt and pepper.
Top with Fresh Gourmet® Parmesan Crisps and reserved fennel fronds. Serve immediately.
