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Pappardelle with Spring Vegetables

Scott Phillips

Servings: 4

Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.


  • 2 Tbs. sherry vinegar
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. minced garlic
  • Kosher salt and freshly ground black pepper
  • 12 oz. pappardelle
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 cup carrots, cut into thin diagonal slices
  • 1 cup asparagus, cut on the diagonal into 1-1/2-inch pieces
  • 1/2 cup diced red onion
  • 1 cup snap peas, cut on the diagonal into 1-inch pieces
  • 3 Tbs. finely chopped shallots
  • 1/2 tsp. celery seed
  • Cayenne pepper
  • 2 cups low-sodium chicken broth
  • 3 oz. mascarpone, at room temperature
  • 1/4 cup chopped fresh dill
  • 1 cup microgreens, arugula or pea shoots

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 105
  • Sodium (mg): 560
  • Carbohydrates (g): 65
  • Fiber (g): 5
  • Protein (g): 16


  • In a large bowl, combine the vinegar, extra-virgin olive oil, 1 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook the pasta according to package directions until al dente. Drain, transfer to the bowl with the dressing, and toss to coat.
  • Meanwhile, in a 12-inch skillet, combine 1 Tbs. butter and 1 Tbs. olive oil over medium-high heat until the butter is melted. Add the carrots, asparagus, and onions, and cook until the carrots and asparagus are crisp-tender, about 4 minutes. Add the snap peas and cook until bright green, about 1 minute more. Transfer the vegetables to the bowl with the pasta.
  • Add the remaining butter and olive oil, and heat over medium heat until the butter melts. Add the shallots, celery seed, and a generous pinch of cayenne, and cook until the shallots are translucent, about 2 minutes. Add the remaining 2 tsp. garlic and cook for another 15 seconds. Add the chicken broth and bring to a boil; cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.
  • Return the pasta and vegetables to the skillet and cook until heated through, about 2 minutes. Add the dill and toss to coat. Season to taste with salt and pepper, toss with the microgreens, and serve immediately.


Rate or Review

Reviews (6 reviews)

  • ReneeGallant | 05/10/2021

    Delicious! We added a pile more veges than required, plus shrimp. Used feta instead of marscapone. It took a lot longer to reduce stock than we thought (but we chilled with a glass of vino while waiting :) . Not sure about the cayenne but otherwise very flavourful and refreshing... even on day 2!

  • SeeBeth | 03/26/2016

    Delightful, refreshing, sophisticated, sublime. I toned down the garlic by 1 tsp. but, other than that, I followed the recipe precisely. I loved the pappardelle but would likely make it with penne next time, a decision primarily based on the size/mouth feel of the veggies in contrast to the dominance of the pappardelle in each bite. The chicken broth/mascarpone technique for a sauce was very effective and I will repeat this with other pasta recipes.

  • spykee13 | 10/14/2015

    This was amazing! I did have to adjust the veggies a little, but that proves how versatile this dish is - absolutely beautiful and a huge thumbs up from the family too. I used the leftovers the next night as a side dish to chicken schnitzel - perfect combination. Thank you!

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