Welcome to your new favorite summertime recipe: Pappardelle with Asparagus, Olive Oil, and Lemon. It’s ready in less than 20 minutes, but is so light and refreshing it feels fancy.
You just need great olive oil and the rest of dinner will come together. My favorite is Jordan Olive Oil, but you can try others. Foodies also rave about Brightland olive oil.
You can’t get much better than fresh, summertime al fresco dining, can you?
Pappardelle with Asparagus, Olive Oil, and Lemon
Course: Easy Dinner RecipesDifficulty: EasyPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
Asparagus
Pappardelle pasta
Fancy Olive Oil
Parmesan cheese
Lemon
Mixed greens, if you want a salad
Directions
- Roast the asparagus in the oven at 425 about 15 minutes
- Cook the Parppadelle pasta according to the package
- When both are complete, drizzle fancy olive oil, squeeze half a lemon, and sprinkle some Parmesan cheese to taste. Sprinkle red paper flakes if you like spice.
- Dinner is done.
Notes
- The salad? Same fancy olive oil (2 tablespoons) + a dollop of honey (1/2 teaspoon) + a drizzle (teaspoon) of apple cider vinegar. Toss with mixed greens. Super fresh, light, and delicious.
Wine Pairing
Enjoy this Pappardelle with Asparagus, Olive Oil, and Lemon outside, with a glass of chardonnay, bluegrass instrumental music, and great conversation.
- Wente wines to try
- Butter Chardonnay is excellent, affordable, and is available in a can!
- The wine to drink with salmon
- Memorial Day Wine List