PAPPARDELLE WITH LEMON HAVARTI CREAM SAUCE

CREAMY PASTA…two words never sounded so good together

This creamy pasta is the perfect heart and soul warming dish in these cooler months. It’s such a great vegetarian option while also being deceivingly easy to make—which is something I always love! Dive in and enjoy!

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PAPPARDELLE WITH LEMON HAVARTI CREAM SAUCE

Yield: 4 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• Pappardelle (16 ounces)
• Salt
• Pepper
• Aged Havarti (7 ounces)
• Unsalted Butter (4 tablespoons)
• Garlic (3 cloves, finely chopped)
• Heavy Cream (1 pint)
• Lemon (1/2. You’ll need the juice and zest from 1/2 of the lemon)
• Fresh Thyme Leaves (1 tablespoon)
• Fresh Rosemary (1 tablespoon, finely chopped)

KITCHEN ITEMS

• Stockpot
• Strainer
• Grater
• Saucepan
• Microplane
• Rubber Spatula

Instructions

TO MAKE YOUR PAPPARDELLE

1. Over high heat, bring a stockpot of salted water to a boil. While you’re waiting for your water to boil, move onto the next step of making the sauce.
2. When it's boiling, cook your pappardelle to package instructions (mine took 3 minutes).
3. Drain your pappardelle in your strainer.

TO MAKE YOUR LEMON HAVARTI CREAM SAUCE

1. Grate your block of aged havarti. Set it aside.
2. In your sauce pan, over medium high heat, melt 4 tablespoons of butter.
3. Add your chopped garlic. Use a rubber spatula to move it around allowing it to sweat—3 minutes.
4. Add heavy cream and lemon juice.
5. Let simmer for roughly 5 minutes. This will cause your sauce to reduce and thicken.
6. Sprinkle havarti over your sauce and use your rubber spatula to mix it until your havarti is fully incorporated.
7. Add lemon zest. Mix it in.
8. Transfer your strained pappardelle back into your stock pot.
9. Pour your sauce over your pappardelle. Use your rubber spatula to gently fold your sauce over your pappardelle until it's fully and evenly coated.
10. Transfer your pasta to a serving dish/bowl.
11. Finish it off by sprinkling fresh thyme leaves and fresh rosemary over your dish.
12. Eat and enjoy!

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