Pappardelle with Asparagus and Peas
Ingredients
- 1 bunch thick asparagus (about 8 spears)
- 1 Tbs. unsalted butter or olive oil
- 2/3 cup (5 fl. oz./160 ml) heavy cream
- Minced zest and juice of 1 to 2 Meyer lemons
- Kosher salt and freshly ground pepper
- 3/4 cup (4 oz./125 g) shelled fresh English peas
- 1 lb. (500 g) fresh pappardelle
- Leaves from several sprigs fresh basil
- Grated Parmesan or pecorino romano cheese for garnish
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