Print This Recipe Cracked Pepper Pasta Primavera ½ lb. Pappardelle’s Cracked Pepper Pasta 2 tablespoons butter 1 onion, finely chopped 1 lb. asparagus, trimmed, and cut into 1 ½ in. diagonals 1 carrot, diced 1 yellow squash, diced ¼ lb. snow peas, cut into 1/2 in. diagonals ¾ teaspoon salt* ¾ cup veggie or chicken broth* ½ cup heavy or whipping cream* 1 small head radicchio, thinly sliced 1 plum tomato, diced Freshly grated Parmesan cheese 1. Melt butter in skillet over medium heat. Add onions, cook until softened or about 5-8 minutes. Stir in asparagus, cook until just tender or about 5 minutes. Add carrot, yellow squash and snow peas, cook 3 minutes. 2. Stir in salt and broth, bring to boil and cook until liquid is reduced by half, about 3-5 minutes. Stir in cream and cook until sauce thickens slightly, about 5 minutes. 3. Add radicchio, cook until it wilts, approximately 2 minutes. 4. Cook pasta in separate pot of rapidly boiling water until al dente (about 8-10 minutes). Drain. 5. Toss hot pasta and sauce in large bowl, sprinkle with tomatoes and serve with freshly grated Parmesan cheese. Serves 4 –Or- use Pappardelle’s Marsala Sauce for “*” items in Step 2 and heat, but do not reduce, sauce. http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe