Pappardelle With Lemon Gremolata And Asparagus

• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, diced
• 8 ounces uncooked pappardelle (wide ribbon pasta)
• 8 ounces pencil-thin asparagus spears, cut into 2-inch-long slices (snap off tough ends before slicing)
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.
2. Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.
3. Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta mixture to pan; toss to coat. Increase heat to medium-high; bring cream to a boil. Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly. Add half of gremolata to pan; cook 1 minute, stirring constantly.
4. Transfer to serving bowls; top with remaining gremolata. Serve immediately.

flatleaf, lemon zest, garlic, pasta, pencilthin, heavy cream, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/pappardelle-with-lemon-gremola (may not work)