Recipe Archives->Pasta->Pappardelle 02

Pappardelle With Asparagus And Blue Cheese
Serves 2

Salt
2 cups 1 1/2-inch lengths asparagus (about 1 pound)
6 ounces pappardelle or other broad egg noodle
1/2 cup half-and-half
2 ounces (1/2 cup) crumbled Gorgonzola cheese
1 large green onion, chopped
Grated zest of 1 lemon
1/4 teaspoon freshly ground pepper or to taste
Toasted pine nuts (optional)

Bring a large pot of salted water to a boil. Add asparagus and cook
2 minutes. Use a sieve to scoop out the asparagus; set aside.  Add
pappardelle to the boiling water. Cook until tender, about 10
minutes.  Drain well.  Return pappardelle to the pot. Add half-and-half
and cheese.  Toss over low heat until cheese melts and forms a
creamy sauce. Stir in asparagus, green onion, lemon zest and pepper.
Toss gently but well. Taste and adjust salt if desired. Sprinkle
with toasted pine nuts. Serve immediately.

Printable version: pappardelle02.txt.