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.