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A circular white serving bowl filled with pappardelle with seasonal vegetables next to a bottle of Rosé and two glasses of wine.

Pappardelle with Seasonal Vegetables

Course: Entree / Pasta
Cuisine: Italian
Keyword: how to make pasta with vegetables, Pappardelle
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 375kcal
This Pappardelle with Seasonal Vegetables is so vibrant and so fresh! Really healthy and perfect to make when vegetables from the farmer's market are young and bursting with flavor.
Print Recipe


  • ½ lb pappardelle pasta can use linguine*
  • 3 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 cloves garlic minced
  • 1 bunch asparagus medium size, ends trimmed
  • 1 cup baby carrots tri-color, if available
  • 1 cup spring onions aka Cipolline (see NOTES)
  • ½ cup sweet peas
  • 2 tbsp basil fresh, chopped
  • 2 tbsp parsley fresh, chopped
  • 2 tbsp thyme fresh, chopped
  • 4 tbsp unsalted butter
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice from the lemon
  • Pea shoots or watercress for garnish
  • Freshly grated Parmigiano-Reggiano cheese optional, for garnish


  • In a small pan, bring 2 cups of water to a boil and add the onions and simmer for 5 minutes.
  • Remove the onions with a slotted spoon. Cut off the root end, and squeeze the onion out of the skin. Set aside.
  • In a large skillet, bring the stock, garlic, 1 teaspoon salt, and 1/2 teaspoon of pepper to a simmer over medium-high heat.
  • Add the carrots, cover, and simmer for 5 minutes. Add the remaining asparagus and onions, cover again, and simmer for another 5 minutes, or until they are soft.
  • Meanwhile, cook the pasta in a pot of salted boiling water until al dente, about 3 minutes. Drain.
  • Stir in the peas. Next, add the cooked pasta, herbs, butter, zest, and lemon juice to the stock. Gently stir for 1 minute, or until butter is melted and pasta is coated.
  • Serve in pasta bowls and garnish with pea shoots and topped with shaved (or grated) Parmesan (if using).


See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel
Pappardelle pasta can be found in the fresh pasta section of many well-stocked supermarkets, gourmet food shops, or Italian markets.  You can also cook lasagna noodles and then cut them into 1/2-inch strips with a pizza cutter.   Or, simply go with your favorite type of pasta. 
Cipolline onions can be found in the produce section of many well-stocked supermarkets and definitely at fresh produce markets.  They are sometimes called 'boiler onions' or 'spring onions.'  If you can't find them, you could go with pearl onions, but we recommend peeling them first. 
We recommend using a combination of fresh herbs for the dish.  We used tarragon in the video, which is wonderful but does have a slight (but distinct) licorice taste.  If using dried herbs, only use 1 tsp of each. 
Leftovers will keep in the fridge for up to 3 days.  Gently reheat on the stove in a skillet until heated through.   The dish does not freeze well. 


Calories: 375kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 751mg | Potassium: 555mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6661IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 5mg