Pasta with Asparagus and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Commercial asparagus fields thrived in Bayville in its early days, bound for the markets of the East Coast. So I thought it would be nice to have a delicious homage to this vegetable. For a tasty touch, drizzle a few drops of truffle oil over the dish. Ingredients:
1/4 cup chopped fresh parsley |
2 teaspoons chopped fresh basil |
2 garlic cloves, minced |
4 teaspoons butter or stick margarine |
1/3 cup diced shallots |
6 cups sliced cremini mushrooms |
1/2 teaspoon salt |
1/2 cup dry white wine |
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine |
2 cups (2-inch) sliced asparagus (1 pound) |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine the first 3 ingredients, and set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm.
3. Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2 minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.
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