Burrella, Lemon & Asparagus Pappardelle
Ingredients
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2 x 115g JULIENNE BRUNO Burrella
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150G JULIENNE BRUNO Crematta
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Fresh pappardelle pasta
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1 bunch of asparagus, trimmed and shaved
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zest of 1 lemon
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1/2 tsp salt
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1 shallot, finely chopped
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2 garlic cloves, finely sliced
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1/4 cup pasta cooking
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50 ml Olive Oil
Method
- Bring a large pot of salted water to the boil and cook the pappardelle until al dente. Reserve 1/4 cup of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for another minute.
- Add the shaved asparagus and cook for 1 to 2 minutes, just until bright green and tender.
- Add the Crematta, lemon zest, salt, and reserved pasta water. Stir until silky and combined.
- Toss in the cooked pappardelle, coating the pasta evenly in the creamy sauce.
- Transfer to a serving platter and top with Burrella. Finish with an extra drizzle of olive oil, a little more lemon zest and black pepper.
- Serve immediately and enjoy with good company.
