Shell Pasta with Asparagus, Mushrooms & Fresh Cream
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Ideal for those who love a delicate taste and a creamy sauce! It’s easy to prepare and inexpensive.This recipe doesn’t belong to any regional cuisine in particular. It’s just a creation of a friend from Modena, an elegant town in the Emilia region. Ingredients:
Directions:Bring a shallow pot of salted water to a boil. Cut off the ends of the asparagus; then peel the stems very gently until you reach the first buds. Wash them gently. Cut each asparagus in half to separate the tips from the stem. Place the asparagus stems in the salted boiling water. After 2 minutes, add the tips and boil together for another 10 minutes. Heat a large saucepan over medium heat, drizzle the oil and add the garlic. As soon as the garlic becomes golden, about 3 minutes, add the mushrooms. Raise the heat to high and sauté for about 7 minutes, until they become brown. Lower the flame, then season with salt and pepper. Remove the asparagus with a slotted spoon, reserving the boiling pot of water for the pasta. Transfer the asparagus to a wooden cutting board. Allow them to cool for a few minutes, then cut again to make small, bite-sized pieces, if too large. Add the asparagus tips, only, to the saucepan. Purée the asparagus stems in a food processor with half of the fresh cream. Introduce the mixture to the skillet and toss to coat. Season with salt and pepper, then turn off the heat with the saucepan covered. Add your pasta to the boiling water and cook it very al dente. Just before the pasta is finished, turn on the heat under the sauce and add the remaining cream. Once pasta is finished cooking, drain. Reserve a 1/2 cup of pasta water for sauce, if it is too thick. Sauté pasta and sauce together for 2 minutes. Serve topped with parsley and grated Parmigiano. Serves 4 |
