Asparagus and Wild Mushroom Pappardelle
8-12 oz fresh pappardelle pasta 3 T + 1/2 T (more to taste) of The Olive Bin's Wild Mushroom & Sage Olive Oil 1/2 bunch asparagus, cut into 1-in lengths 1/2 large onion, sliced 1/4 lb wild or cultivated mushrooms, cleaned and cut into bite-sized pieces Salt and fresh ground pepper, to taste 1 C dry white wine 2 tomatoes, chopped 2 T Italian parsley, chopped 2 T freshly grated Parmesan cheese
- Bring a large pot of salted water to a boil. Begin cooking the pasta about 5 minutes before the sauce is ready.
- Preheat a large saute pan. add the 3 T olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms; cook an additional minute. Season with salt and pepper.
- Add the wine and deglaze; continue cooking until reduced by half, about 5 minutes. Remove from heat and stir in the chopped tomatoes.
- Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls; top with Parmesan, and drizzle with the extra olive oil.