Paparadelle With Mushrooms, Asparagus and Pignoli

Name: Paparadelle With Mushrooms, Asparagus and Pignoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 pound pasta, 6 serving(s)
Ingredients: 1 lb asparagus; 4 tablespoons butter; 1/4 cup onion, chopped; 2 cups mushrooms, sliced; 1 garlic clove, minced; 1 cup heavy cream; 1 tablespoon lemon thyme, fresh; 1/4 cup pine nuts, toasted; 1/4 cup parmesan cheese, grated; salt, to taste; pepper, to taste; 1 lb paparadelle pasta or 1 lb broad noodles

Submitted by Diane C 2

"Paparadelle pasta in a creamy mushroom asparagus sauce. Simple and delicious."

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photo by gemini08

Ready In:: 25mins
Ingredients:: 12
Yields:: 1 pound pasta
Serves:: 6

ingredients

1 lb asparagus
4 tablespoons butter
¹⁄₄ cup onion, chopped
2 cups mushrooms, sliced
1 garlic clove, minced
1 cup heavy cream
1 tablespoon lemon thyme, fresh
¹⁄₄ cup pine nuts, toasted
¹⁄₄ cup parmesan cheese, grated
salt, to taste
pepper, to taste
1 lb paparadelle pasta or 1 lb broad noodles

directions

Make your own pasta or use any broad noodle. Cook pasta according to directions.
Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
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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Reviews

Delicious pasta dish, perfect for Good Friday! I followed the recipe but used half and half instead of whipping cream, it still had a lovely, creamy consistency without beiing heavy! Definately a keeper! Made and reviewed for PAC Spring 2013.

gemini08