Creamy Roasted Garlic Pappardelle with Spring Vegetables
Pietro Massi Pappardelle
Roasted Garlic & Herb Cheese Spread
1 lb of asparagus, trimmed and cut into bit sized pieces
1 cup peas, fresh or frozen
1 tablespoon lemon zest for serving
Fulvi Pecorino Romano to grate for serving
Recipe ingredients currently available:
Cook pappardelle according to package instructions. Reserve a cup of pasta water.
Saute asparagus and peas in extra olive oil in a large skillet until tender. Add a pound of the al dente pappardelle.
Add a container of Roasted Garlic & Herb cheese spread with some reserved pasta water until it reaches your desired consistency.
Finish it off with the zest of a lemon and your preferred grating cheese.