Creamy Fettuccine with Shaved Asparagus and Crimini Mushrooms
Sometimes the best way to use some of spring’s finest is in a comforting pasta dish!
Using fresh pasta makes it so you can have this dish on the table in about 20 minutes! Saporito Fine Pasta Co. is a local company based in Redwood City. They make loads of fresh pastas, regular and stuffed. They also make a special ravioli for our markets using our Dream of the Mountain cheese from Switzerland. It’s a cheese that our specialty foods curator, John Nava, named himself while in Switzerland, meeting with award-winning cheesemakers from Gourmino.
Creamy Fettuccine with Shaved Asparagus and Crimini Mushrooms
Sometimes the best way to use some of spring’s finest is in a comforting pasta dish. Using fresh pasta makes it so you can have this dish on the table in about 20 minutes.
Ingredients
Ingredients:
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil (see note)
- 1 shallot minced
- 4 sprigs fresh thyme striped from the stem and lightly chopped, setting about 1/2 tsp aside for sprinkling
- Salt and pepper to taste
- 5 to 6 oz crimini mushrooms sliced (about ¼-inch thick)
- 3/4 cup chicken stock
- 3/4 lb asparagus about 3/4 a bunch, ends trimmed and stalks shaved thin strips using a vegetable peeler, slice heads in half, if desired
- 1 pkg about 12 oz locally made fresh fettuccine Saporito Fine Pasta Co.
- A splash of half-and-half about 3 to 4 Tbsp
- 1 tsp lemon zest
- 4 oz crème fraiche at room temperature
Instructions
- Heat oil in a large skillet over medium-high heat. Add shallots, thyme and mushrooms; season with salt and pepper. Sauté for 4 minutes. Add chicken stock and bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.
- Bring a large pot of water to a boil to cook the pasta. Add pasta to pan; cook 2 minutes. Add asparagus; cook 1 to 2 minutes more. Drain.
- Return mushroom mixture to medium-high heat; add half-and-half and zest. Add crème fraiche, season with salt and pepper and then stir mixture together until smooth. Add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Season well with salt and pepper, to taste, and top with additional thyme, if using.
Notes
Our Sigona’s olive oils and balsamics are available in our markets and online at www.sigonas.com.
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