My F&W
quick save (...)
Penne with Asparagus, Peas, Mushrooms & Cream
© Anna Williams

Penne with Asparagus, Peas, Mushrooms and Cream

  • TOTAL TIME: 40 MIN
  • SERVINGS: 8 to 10
  • HEALTHY
  • VEGETARIAN

This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce.

  1. 1 pound thin asparagus
  2. 3 tablespoons extra-virgin olive oil, plus more for grilling
  3. Salt
  4. Freshly ground pepper
  5. 3 medium shallots, minced
  6. 3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
  7. 2 1/4 cups heavy cream
  8. 1 1/2 pounds penne rigate
  9. 1 1/2 cups frozen baby peas, thawed
  10. 3/4 cup freshly grated Parmigiano-Reggiano cheese
  11. 3 tablespoons finely chopped flat-leaf parsley
  1. Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths.
  2. In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season with salt and pepper and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes.
  3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
  4. Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely coated. Season the pasta with salt and pepper and stir in the parsley. Serve right away.

Suggested Pairing

Négociant winemakers purchase grapes, and sometimes juice, which allows them to look for great buys. Try a négociant Pinot from Carneros.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.