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
How to Make It
Combine the first 3 ingredients, and set aside.
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.
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.
I made these with Trader Joe's Lemon and Pepper Papparelle noodles. i did not add the pasta water. I did add red pepper flakes, but the noodles are already peppery so don't add to many, and toasted pine nuts. I used fresh chopped basil only.
I just made this for my boyfriend and myself, and we loved it so much that he wants me to make it for his parents again tomorrow night! I used morels that we had picked fresh and frozen, and added some criminis. If you have access to morels, they MADE this dish! I also used a bit more of the fresh basil, garlic and parsley than called for, because I love them. Otherwise I followed the recipe to a T. But those morels... they really add so much depth. We had this with a side of steamed kale and a Caprese salad made with heirloom tomatoes. Try this one, you won't be disappointed!!
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