PAPPARDELLE WITH LEMON, BABY ARTICHOKES AND ASPARAGUS

Pappardelle With Lemon, Baby Artichokes and Asparagus image

Provided by @MakeItYours

Number Of Ingredients 12

Previous Next

1 12 to 16 oz package pappardelle pasta
4 Tbsp unsalted butter, divided
1 lb fresh asparagus, trimmed and cut diagonally into 2-inch pieces
2 cans baby artichokes, drained
1 tsp minced garlic
1/2 cup chicken stock
juice from 1 lemon
1 1/2 Tbsp lemon zest
1/4 tsp thyme leaves, roughly chopped
2 cups heavy cream
3/4 cup freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper, to taste

Steps:

Prepare pappardelle according to package directions. Drain pasta into a large serving bowl and add 2 tablespoons butter; toss to combine and set aside.
In a large sauté pan with a lid over medium heat, melt remaining butter and add asparagus. Cover and cook for 3 to 4 minutes to wilt asparagus. Remove lid and add baby artichokes; sauté for a couple of minutes and add garlic. Continue sautéing until garlic is fragrant. Remove contents from pan and set aside. Return pan to medium heat.
In heated pan, add chicken stock, lemon juice and zest and thyme and bring to a boil; immediately add heavy cream. Let cook until liquid is reduced by ¹⁄₃. Return cooked asparagus, artichokes and garlic to pan, add Parmigiano-Reggiano and stir. Season with salt and pepper to taste.
Pour lemon-asparagus-artichoke mixture over cooked pasta and toss to combine. Serve immediately.