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.