Thursday 11th of April 2024

Pimp your pasta: Creamy spring vegetable Pappardelle

This month’s delicious recipe from Matteo Polgrossi from La Tua Pasta is the perfect dish to celebrate the imminent clock change. Al fresco eating, rule of 6, 2 households…we are ready for you!


1x 250g Fresh Egg Pappardelle

1 tablespoon butter

1 small clove garlic (optional)

175ml double cream

1 tablespoon mascarpone/cream cheese (optional to make a richer sauce)

Zest and juice of half a lemon

20g parmesan cheese, finely grated

¼- ½ tsp salt (as per taste)

4-5 grinds of fresh black pepper

125g asparagus, woody stem removed, cut into 1 inch pieces (approx 6-8 spears)

50g frozen peas

Sprinkling of chopped parsley (optional)


1 In a pan melt the butter on medium heat until deliciously frothy at which point add in your crushed garlic. Allow to gently cook for around a minute then pour in the cream.

2 Carefully whisk the butter and cream together until combined. If you want a richer sauce add the mascapone cheese at this stage and continue to whisk until incorporated. Season with lemon zest, lemon juice, parmesan, salt and pepper. Lightly mix and keep on a low heat while you boil your pasta.

3 Boil the pasta until al dente along with the asparagus. Throw in the frozen peas about 1-2 minutes before the pasta is ready, drain and set aside a small amount of pasta water.

4 Mix to coat the pasta, and if the sauce thickens too much add a splash of pasta water. Serve with a sprinkling of fresh parsley and another grind of fresh black pepper.

Buon Appetito!

For more ways to pimp your pasta, visit Gaitpost readers can enjoy a 10% discount on all orders using PIMP2021 at checkout and do tag us in your creations over on Instagram

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