Lunch

Pappardelle with Spring Asparagus, Peas & Burrata

Name: Pappardelle with Spring Asparagus, Peas & Burrata
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2 servings
Ingredients: 8 oz fresh pappardelle pasta; 8 oz fresh asparagus, cut on bias into 2-inch pieces; ¾ cup fresh or frozen spring peas; 4 tbsp unsalted butter; 1 large fresh sage leaf bundle (about 6 leaves); ¼ cup roasted hazelnuts, roughly crushed; 4 oz burrata cheese, room temperature; ½ lemon, for zest and juice; Fine sea salt and white pepper; 2 tbsp extra-virgin olive oil; Freshly grated Parmigiano-Reggiano for serving

Wide, silky pappardelle ribbons tossed with charred asparagus, sweet spring peas, toasted hazelnuts, and a foam of brown butter perfumed with sage. Finished with torn burrata that pools into creamy, luxurious bites.

1084cal 36gprotein 89gcarbs 69gfat 10min prep 16min cook 2serves

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