Paparadelle With Mushrooms, Asparagus and Pignoli |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Paparadelle pasta in a creamy mushroom asparagus sauce. Simple and delicious. Ingredients:
1 lb asparagus |
4 tablespoons butter |
1/4 cup onion, chopped |
2 cups mushrooms, sliced |
1 garlic clove, minced |
1 cup heavy cream |
1 tablespoon lemon thyme, fresh |
1/4 cup pine nuts, toasted |
1/4 cup parmesan cheese, grated |
salt, to taste |
pepper, to taste |
1 lb paparadelle pasta or 1 lb broad noodles |
Directions:
1. Make your own pasta or use any broad noodle. Cook pasta according to directions.
2. Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
3. In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
4. Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.
|
|