- Linguine with Asparagus, Peas and Mushrooms
- (Linguine con Asparagi, Piselli e Funghi)
1 pound asparagus, ends trimmed, cut in 1 inch pieces
1/2 cup shelled sweet peas
1/2 ounce dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1/2 cup chicken stock
1 pound linguine pasta
1 garlic clove, minced
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup heavy cream
Freshly ground black pepper
Grated Parmigiano cheese
If using dried morels, place in a small bowl and add in boiling water.
Let them soak for 20 minutes.
Drain and gently squeeze out any extra liquid.
Cut in half lengthwise and set aside.
Bring a large pot of salted water to a boil.
Add asparagus and blanch until crispy tender and bright green without overcooking, about 1 minute.
Remove with slotted spoon and place under cold running water.
Add linguine to same pot and cook until 'al dente'.
Heat olive oil and melt butter in a large skillet over medium heat.
Add garlic, morels and 1 teaspoon salt.
Saute until garlic is fragrant and morels are tender, about 2 minutes.
Add cream and chicken stock.
Simmer until thickened and reduced by about half, 5-7 minutes.
Stir in peas and simmer until brightened and crisp tender, 1 minute.
Stir in the asparagus.
Add the pasta to the skillet and toss to combine.
Season with lots of freshly ground black pepper.
Serve with a generous spoonful of grated Parmigiano cheese for garnish. Serves 4.
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