Pappardelle with Fennel, Asparagus, and Sun-Dried Tomatoes


Recipe Intro From thefeedfeed

Spring pasta dinners don’t get much tastier than this! This Pappardelle with Fennel, Asparagus, and Sun-Dried Tomatoes is an easy, veggie-packed dinner that the whole family can enjoy. Topped with crunchy Fresh Gourmet Parmesan Crisps, this hearty bowl of noodles is creamy, cheesy, and oh so fresh.

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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 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
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 1/2 cup sun dried tomatoes, sliced
  • Kosher salt and black pepper, freshly ground, to taste
  • 1 lemon, zested and juiced
  • 1/2 cup Fresh Gourmet Parmesan Crisps


  • Step 1

    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.

  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.