This is beyond delicious! And, better than that, it's so easy for a weeknight evening. You can make your own pasta, but I opted to go for a trail run tonight, so I bought these.
4 stalks of green garlic, trimmed and thinly sliced
1 fennel bulb, trimmed and thinly sliced
4 T butter
1/2 C organic heavy cream
1/2 C shredded parmesan
1 t lemon juice
smoked salmon, thinly sliced
Cook the pappardelle according to the directions. In a large, flat-bottom pan saute the green garlic and fennel in a splash of olive oil until softened and beginning to caramelize. Add in the butter and cream and bring to a simmer. Stir in the parmesan and lemon juice. Stir in the pasta and toss to coat. Garnish with slices of smoked salmon.