Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce
Boursin, a French cheese available in most supermarkets, melts smoothly to make an appetizing sauce. We call for pepper Boursin, but the dish is equally good with the herb-and-garlic version; just add a little fresh-ground black pepper to the finished pasta. More Fast Pasta Recipes
Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.
Asparagus is best with a high-acid white wine such as a Bordeaux Blanc from France or a California Sauvignon Blanc. These wines will also balance the rich cheese.