Spring makes me think of fresh asparagus. I love it. Also my mom suffers from reflux so I am always on the lookout for pasta that does NOT contain tomatoes. I made the pasta for this but store bought is fine. You could also substitute zucchini or spinach in this recipe. This recipe was adapted from Delish.com. I served this with home made Rosemary Brioche Rolls. This makes about 5-6 servings.
1 lb. pappardelle
3 tbsp. extra-virgin olive oil
1 lb. baby bella mushrooms or white, sliced into 1/4″ pieces
Freshly ground black 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. fresh herbs
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)
- Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately.