Tagliatelle with mushrooms and asparagus
(4)
25 min
For this pasta dish make sure to pick thin green asparagus tips, so you can easily stir fry them in a pan without boiling first.
miche
3 people made this
Ingredients
Serves: 4
- 100g thin green asparagus tips
- 2 cloves garlic, smashed
- 2 tablespoons extra virgin olive oil
- 200g fresh button or button chestnut mushrooms, sliced
- 200ml white wine
- 500g tagliatelle pasta
- 5 tablespoons grated Parmesan cheese
- salt and pepper, to taste
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Remove the tough ends of the asparagus tips and chop into 2 to 3cm pieces. Reserve the heads.
- In a large saucepan (big enough to contain the pasta afterwards) cook the garlic in oil until light golden. Add the asparagus, coat in oil and cook for 5 minutes on medium heat, stirring often. Then add mushrooms and coat in oil as well. Pour the wine and let evaporate. Cook for 5 minutes longer. In the last 2 minutes, add the asparagus heads as well. Adjust seasoning. Discard garlic.
- Meanwhile, cook the tagliatelle in abundant salted water until al dente. Drain and reserve some of the cooking water.
- Add the pasta to the saucepan, toss and cook all together on high heat for 30 seconds to 1 minute. Add a drizzle of oil and some cooking water to keep it moist.
- Distribute the pasta in the serving plates, sprinkle with grated Parmesan and serve.
