Penne with Asparagus and Wild Mushrooms
Recipe Servings: 6 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 22 minutes
1 lb Delverde® Penne Rigate
1/2 cup Lucini® Estate Select™ Extra Virgin Olive Oil
1 pound wild mushrooms of your choice (shitake, morels, chanterelles, etc.)
3 shallots, finely minced
1 pound asparagus, tough ends removed, blanched, cut in 1" pieces
1/4 cup pine nuts
1/2 cup Organic Parmigiano Reggiano, grated
Cook penne, al dente, as per the package instructions.
Meanwhile, in large skillet add Lucini® Estate Select™ Extra Virgin Olive Oil over medium heat. Add and sauté garlic and shallots, cook until lightly golden.
Add mushrooms and sauté for another 3-4 minutes.
Add cooked asparagus and pine nuts and heat through for 2-3 minutes.
Toss saut éed ingredients with hot pasta and Parmigiano cheese. Add salt and freshly ground pepper to taste. Serve immediately.
Lucini's work with small regional farmers, celebrated chefs, health and wellness experts continues to provide us with an unmatched selection of ingredients and gourmet recipes to share.