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Sun-Dried Tomatoes Pappardelle Pasta with Cheese Crisps

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 30 minutes


  • 1 (8 ounce) package pappardelle pasta, (or desired noodle shape)

  • 1 bunch asparagus, trimmed and chopped in 1-inch pieces

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 large fennel bulb, cored, diced, and fronds reserved for garnish

  • 3 large garlic cloves, sliced

  • 3 sprigs fresh thyme, chopped

  • ½ cup dry white wine

  • 4 tablespoons butter

  • ½ cup sun dried tomatoes, sliced

  • Kosher salt and black pepper, freshly ground, to taste

  • 1 lemon, zested and juiced

  • ½ cup Fresh Gourmet® Parmesan Crisps


Bring a large pot of heavily salted water to a boil. Cook pasta to al dente. Remove pasta with a strainer or spider and keep water at a boil. Reserve at least ½ cup water. Set pasta aside.

In the same pot of boiling water, blanch asparagus until slightly softened, about 2 minutes. Transfer to ice bath.

Heat oil in a large cast iron skillet. Cook onions and fennel until translucent, about 9 minutes. Add garlic and thyme and cook until fragrant, about 2 minutes. Add white wine, bring to a simmer and cook until reduced by half, about 5 minutes.

Reduce to low heat and add pasta, asparagus, sun dried tomatoes and butter to fennel mixture, adding some reserved pasta water to create a glossy sauce. You may not need ½ cup. Cook until all components are full warmed through, about 2 minutes. Toss with lemon juice and lemon zest. Season with salt and pepper. Top with Fresh Gourmet® Parmesan Crisps and reserved fennel fronds. Serve immediately.


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