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.


Prep time 10mins
Cook time 30mins
Serves or Makes: 4


  • 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.