Spring Pasta
Serving Size:4|Prep Time:10minutes|Cook Time:15minutes

  1. Boil water with salt and add pasta, cook for about 8 minutes, drain reserving ¼ cup pasta water. Hold while preparing the balance of the dish.
  2. Heat a large skillet over medium heat and add the olive oil and cook the shallot briefly while stirring. Add the asparagus and snap peas, artichoke hearts, pasta water and lemon juice and cook, stirring to reduce the liquid, for 4 – 5 minutes.
  3. Add the cream, herbs and lemon zest and cook to heat through, serve immediately over the pasta topped with Parmesan cheese.
  4. Cooking tip: Proteins can be incorporated, by sautéing first and then removing from the pan and proceeding with recipe, add back, toss and serve.
Chef’s Narrative
Fresh herbs add layers of flavor to this quick and easy spring pasta dish – it all comes together in under 30 minutes.
Recipe Substitutions
Frozen peas can be substituted for snap peas. The cream and Parmesan cheese can be omitted for vegan options.
  • 8.8ouncespappardelle pasta
  • 1/2gallon water
  • 1/2teaspooncoarse salt
  • 1/4cupreserved pasta water
  • 1tablespoonolive oil
  • 1shallot, minced about 1/4 cup
  • 2cupsthinly sliced asparagus, 6 ounces
  • 1 1/2cupssnap peas, strings removed, 6 ounces
  • 1/2can(7 of 14 ounces) quartered artichoke hearts in water, drained
  • 1tablespoonlemon juice
  • 2tablespoonsLulubelle’s™ Creamery heavy cream
  • 2tablespoonschives, sliced
  • 2tablespoonsfresh mint leaves, sliced thinly
  • 1tablespoonchopped dill leaves
  • zest of 1 lemon
  • 1/4cupParmesan cheese, shaved or shredded

AllergensEgg, Milk, Wheat