This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the crisp spring asparagus.
1/4 cup extra virgin olive oil
2 cloves garlic, minced
11/2 cups sliced portobello mushrooms
1/3 cup chicken or vegetable broth
3/4 lb farfalle (bowtie) pasta
1 bunch asparagus
1/2 cup crumbled goat cheese
2 tablespoons chopped parsley
salt and pepper to taste
1/3 cup toasted pine nuts
Heat olive oil in a saute pan and cook garlic and sliced mushrooms over medium-low heat until mushrooms are tender, 5–10 minutes. Add chicken broth and bring to a boil. Set aside. Boil pasta and prepare according to package directions. Trim asparagus, cutting off the woody stems and steam just until tender. Drain and cut on the diagonal into 1-inch pieces. Toss hot drained pasta with the mushrooms, asparagus, goat cheese and parsley. Season with salt and pepper and sprinkle with toasted pine nuts.
Ralph, I'm printing this and intend to use it as I like the "light" feel it has. I've got one favorite that is in the same family.
1 lb pappardelle pasta
bunch of asparagus
1 cup heavy cream
1/4 cup butter
grated zest 2 lemons
1 cup grated parma cheese
Steam asparagus until crisp tender
cook pappardelle until al dente
meanwhile, in small saucepan, heat the cream with butter, lemon zest and parma cheese.
Drain the pasta and turn into serving dishe(s), lay asparagus over the pasta and dress with the prepared sauce and serve. I like to add a bit more zest to the top.
This is a very authentic Tuscan dish. Pappardelle isn't easy to find in many American markets. It's a ribbon about 2" wide. Look for it in an Italian deli. Like most pastas, the style of dish dictates what pasta is used and this dish might possibly accept farfalle as a substitute.
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