Recipe courtesy of Don Sebastiani and Joe Sebastiani
Show: Cooking Live
Episode: Basics of Soy
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Homemade Pappardelle

Recipe courtesy of Michael Chiarello

Pappardelle with Scallops

Recipe courtesy of Guy Fieri

Homemade Pappardelle

Recipe courtesy of Debi Mazar|Gabriele Corcos

Pappardelle With Corn

Recipe courtesy of Food Network Kitchen

Pappardelle con Salsiccia e Spinaci (Pappardelle with Sausage and Spinach)

Recipe courtesy of Sam Moggio

Pappardelle with Spring Vegetables

Recipe courtesy of Food Network Kitchen

Pork Bolognese Pappardelle

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories