- 3 tbsp extra-virgin olive oil 45 mL
- 1 tsp thinly sliced garlic 5 mL
- ½ cup sliced (2 inches/5 cm) pencil-thin asparagus, blanched 125 mL
- ½ cup green peas, blanched if fresh, thawed if frozen 125 mL
- ½ cup shelled fresh fava beans, blanched and skinned 125 mL
- ½ cup diagonally sliced baby carrots 125 mL
- Salt and freshly ground white pepper
- ½ cup dry white Italian wine 125 mL
- 1 tbsp salt 15 mL
- 1 lb fresh pappardelle 500 g
- ½ cup unsalted butter 125 mL
- ¾ cup grated Parmigiano-Reggiano, divided 175 mL
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large sauté pan, heat oil over medium heat. Add garlic, asparagus, peas, fava beans and carrots and sauté, stirring, until vegetables are tender but not browned, about 7 minutes. Season to taste with salt and pepper and cook, stirring, for 2 minutes to meld flavors. Add wine and cook until reduced by half. Remove from heat and set aside.
- Add salt and pappardelle to the boiling water and cook until pasta is almost al dente. Scoop out about 1 cup (250 mL) of the pasta water and set aside. Drain pasta.
- Return sauté pan to medium heat. Add 2 tbsp (25 mL) of the reserved pasta water and heat through. Add butter and season to taste with salt and pepper. Add pappardelle and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary. Add half of the Parmigiano- Reggiano and toss well.
- Transfer to a large serving bowl and sprinkle with remaining cheese. Serve immediately.