BRB, drinking asparagus all season long.
Commercial – Continue Learning Below
-
kosher salt
-
1 lb.
pappardelle
-
3 tbsp.
additional-virgin olive oil
-
1 lb.
toddler bella mushrooms, sliced into 1/4″ pieces
-
2
cloves garlic, minced
-
Freshly floor dusky pepper
-
1 c.
vegetable stock
-
1 lb.
asparagus, chopped into 1″ pieces
-
2 tbsp.
butter
-
1 c.
freshly grated Parmesan, plus more for garnish
-
1 c.
freshly grated fontina cheese
-
1/2 c.
parsley leaves
Instructions
-
- Step 1Carry an 8-quart stock pot of water to a boil and generously season with salt. Cook dinner pasta in response to equipment directions unless al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Step 2In the meantime, in a huge skillet over medium-high heat, heat oil. Add mushrooms and spread in a great layer; cook dinner for 3 minutes sooner than stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook dinner 2 minutes more. Add stock and asparagus, then the spend of a wooden spoon, get 22 situation bottom of pan to take the browned garlic and mushrooms. Carry to a boil and simmer for five minutes. Add butter, pasta, and each cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water unless desired consistency is reached.)
- Step 3Back in skillet or switch pasta to a platter and high with grated Parmesan, a drizzle of olive oil and parsley. Back straight away.
Judy Kim
Judy Kim is a Fresh York primarily based fully food stylist, recipe developer, culinary producer and artistic advisor.