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Asparagus & Wild Mushroom Pappardelle
Posted by Olivia on Fri, November 13, 2009
This hearty fresh pasta dish takes only about 25 minutes to prepare. Wine suggestion: a Sauvignon Blanc with herbal nuances, preferably a medium-bodied one to balance the oil and cheese.
8 to 12 ounces fresh pappardelle pasta (see Note)
3 tablespoons The Olive Press Arbequina extra virgin olive oil
1/2 bunch asparagus, cut into 1-inch lengths
1/2 large onion, halved and sliced
1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces
Salt and freshly ground pepper to taste
3/4 cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
The Olive Press Arbequina extra virgin olive oil, to drizzle
- Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
- Preheat a large saute pan. Add the olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and the mushrooms and cook an additional minute. Season with salt and pepper. Deglaze with the wine and reduce by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.
- Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check seasoning and adjust as needed.
- Divide the pasta among serving bowls, top with the Parmesan and drizzle with truffle oil or extra virgin olive oil.