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Pappardelle With Lemon Gremolata And Asparagus

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2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon zest

1 small garlic clove, diced

8 ounces uncooked pappardelle (wide ribbon pasta)

8 ounces pencil-thin asparagus spears, cut into 2-inch-long slices (snap off tough ends before slicing)

1/3 cup heavy cream

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

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