Pappardelle with Asparagus, Mushrooms, and Pea Tendrils

Ingredients

Instructions

1. 1

   Heat a large pot of salted water to a boil.

2. 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 minutes.

3. 3

   Stir in the mushrooms and sprinkle with salt. Increase the heat to medium and cook, stirring often, until the mushrooms lightly brown, about 5 minutes. Some of their liquid will start to evaporate.

4. 4

   Stir in the sherry vinegar, and cook, often stirring, until the vinegar is absorbed, about 2 minutes. Remove from heat.

5. 5

   Cook the pasta - for 2 to 3 minutes 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 30 seconds, and remove to a paper towel-lined baking sheet.

6. 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 2 minutes. 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.