
Tagliatelle with Mushrooms and Asparagus
Ingredients
- 2 tbsp extra-virgin olive oil divided, plusmore to taste
- 2 cloves garlic smashed
- 7 thin asparagus spears
- 2 1/2 cups sliced button mushrooms
- 3/4 cup dry white wine
- salt and freshly ground black pepper
- 1 (16 ounces) package tagliatelle pasta
- 5 tbsp grated Parmesan cheese
Notes
Evacuate the intense parts of the bargain’s lances and hack into 1-inch pieces. Hold the tips.
Heat 1 tablespoon oil in a massive pot over medium-low heat and cook garlic until light brilliant, 1 to 2 minutes. Include asparagus pieces and cook over medium heat, regularly mixing, until relaxed, around 5 minutes. Mix in mushrooms and coat well with oil. Pour in the wine and cook until fluid dissipates approximately 4 minutes. Include saved asparagus tips and cook for 2 minutes. Dispose of garlic and season sauce with salt and pepper.
Meanwhile, fill an enormous pot with gently salted water and bring to a moving boil. Cook tagliatelle at a boil until delicate yet firm to the chomp, around 8 minutes. Channel, holding a portion of the cooking water.
Add the tagliatelle to the pot with the sauce, hurl, and cook everything over high heat for 30 seconds to 1 moment. Shower with staying olive oil and add some cooking water to thin sauce disseminate tagliatelle on serving plates and sprinkle with Parmesan cheese.
Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g
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