I love a good pasta dish, it can be so comforting. From creamy gnocchi with pesto to risotto with roasted pumpkin. Today I’m sharing a dish that’s perfect for spring: pappardelle with asparagus and halloumi. The white asparagus season in the Netherlands runs from the beginning of April to the end of June. You can find green asparagus all year round, but to get this ‘white gold’ you’ll need to buy it in the next weeks!
This pappardelle pasta dish with white asparagus and halloumi is perfect for spring and summer. It has a light taste but is still very filling. I’ve made it with a creamy cheese sauce and served it with roasted walnuts for some extra crunch.
Recipe pappardelle with asparagus and halloumi
Ingredients (for 4 people):
300 grams pappardelle
500 grams white asparagus
1 package halloumi cheese (250 grams)
1 clove garlic, finely chopped
50 grams grated cheese
75 ml cream
50 grams walnuts
Prepare the pappardelle as stated on the package.
Cut of 1 cm of the bottom of the asparagus and peel them. Use a peeler to create thin asparagus ribbons, about the same size as the pappardelle.
After you took out the pappardelle, bring the water to a boil again. Add the asparagus lints and boil for 3-4 minutes. Drain when done.
Cut the halloumi in 8 slices. Warm a grill and grill the halloumi for 3-4 minutes.
Warm a skillet without oil on medium fire and roast the walnuts in a few minutes, stir occasionally.
Warm some olive oil in a sauce pan, add the garlic, the cream and 75ml water. Let it boil until it gets thicker (this will take 8-10 minutes). Add the grated cheese and stir well.
Mix the pasta with the asparagus and the cheese sauce. Garnish with rocket, the halloumi cheese and walnuts.
Sprinkle with fresh dill.