Pappardelle with Asparagus, Mushrooms, and Pea Tendrils
Silky ribbons of pappardelle tangle with earthy crimini mushrooms and vibrant asparagus tips, finished with delicate pea tendrils that add a sweet, fresh bite. This spring-inspired pasta celebrates the season's best vegetables in a dish elegant enough for company yet comforting enough f...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 3 tablespoonsunsalted butter
- 3 tablespoonsextra-virgin olive oil
- 6 clovesgarlic (lightly crushed)
- 1 poundcrimini mushrooms (about 5 cups)
- 1 teaspoonKosher salt
- 3 tablespoonssherry vinegar
- 10 ouncespasta
- 1 cupasparagus tips
- 1/2 cupgrated Parmesan cheese
- 3 cupspea tendrils
- Maldon sea salt
- freshly ground black pepper
- shaved Parmesan
- small or shredded basil leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat a large pot of salted water to a boil.
- 2
While the water is heating, melt the butter into the olive oil in a high-sided skillet set over medium-low heat. Add the smashed garlic and saute, occasionally stirring, until becoming golden, about .
- 3
Stir in the mushrooms and sprinkle with salt. Increase the heat to medium and cook, stirring often, until the mushrooms lightly brown, about . Some of their liquid will start to evaporate.
- 4
Stir in the sherry vinegar, and cook, often stirring, until the vinegar is absorbed, about . Remove from heat.
- 5
Cook the pasta - for 2 to for fresh, according to package directions if using dried. Remove the pasta with a spider or tongs and reserve 1 1/2 cups of the pasta cooking liquid. Drop in the asparagus, blanch for , and remove to a paper towel-lined baking sheet.
- 6
Return the mushroom pan to medium heat. Add the cooked pasta, Parmesan, and 1 cup of the reserved cooking liquid. Cook, Stirring constantly, until a sauce forms and coats the pasta, about . Add additional pasta liquid if necessary. Fold in the asparagus and pea tendrils until tendrils start to wilt. Remove large garlic pieces that haven't broken up. Serve with a sprinkle of Maldon sea salt, pepper, shaved Parmesan, and basil.