Pappardelle pasta is a thin, wide, ribbon-like pasta that's especially satisfying to dig into. What's even more satisfying ... pairing the pappardelle with asparagus, a lemony cream sauce and fresh dill!
1 pound asparagus, trimmed and cut into 2 inch pieces.
250 g pappardelle pasta
1/2 cup non fat Greek yogurt
juice and zest of one large lemon
1/4 cup fresh dill, chopped
In a large pot of boiling salted water, cook pasta 5 minutes
Add asparagus to the boiling pasta and cook for a further 2 minutes
Scoop out a cup of pasta water and reserve
Drain pasta and asparagus
In the pot, whisk together yogurt, lemon juice and zest, and dill
Add pasta and asparagus back into the pot and toss with the sauce, adding reserved pasta water to desired consistency.
To trim asparagus, bend the stalks until they snap and discard the woody ends.