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 can’t get much better than fresh, summertime al fresco dining, can you?
Pappardelle with Asparagus, Olive Oil, and LemonCourse: Easy Dinner RecipesDifficulty: Easy
Fancy Olive Oil
Mixed greens, if you want a salad
- 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.
- 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.
Enjoy this Pappardelle with Asparagus, Olive Oil, and Lemon outside, with a glass of chardonnay, bluegrass instrumental music, and great conversation.