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Paparadelle With Mushrooms, Asparagus and Pignoli

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“Paparadelle pasta in a creamy mushroom asparagus sauce. Simple and delicious.”
READY IN:
25mins
SERVES:
6
YIELD:
1 pound pasta
UNITS:
US

Ingredients Nutrition

Directions

  1. Make your own pasta or use any broad noodle. Cook pasta according to directions.
  2. Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
  3. In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
  4. Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.

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