Hi Cooking Friends- Dashing through Trader Joe’s I passed the pasta section and those Pappardelle noodles caught my eye. With that in hand I grabbed a little box of crimini mushrooms and a bundle of the thinnest asparagus (along with a whole lot of other things) and imagined tonight’s dinner. Don’t you love that store–the friendly checkers, those cheerful flowers to greet you at the door, the free sample lady…
PAPPARDELLE WITH ASPARAGUS AND MUSHROOMS
8 oz. package of pappardelle pasta
1 cup thin asparagus, cut into 1 inch bits
2 cups crimini mushrooms, sliced
1/4 cup roasted red pepper cut in bits
2 tab. olive oil
2 tab. butter (maybe a bit more)
1 cup milk
salt and pepper to taste
1/2 cup parmesan romano cheese, grated
Cook the noodles in boiling water with a splash of oil and a dash of salt. Meanwhile, heat a saute pan with the olive oil and butter. Then cook of the asparagus until it’s tender– just about 2 minutes for thin asparagus. Remove them from the pan and toss in the mushrooms and let them simmer a couple minutes as well. Take them out and if the pan seems dry add in another couple tablespoons of butter. Then 3 tab. flour. Stir it up in the hot pan until it’s all combined into a paste and then continue stirring while you add your in the cup of milk. Last mix in the parmesan. Salt and pepper to taste (you don’t need much) and add in the cooked asparagus, mushrooms and red peppers. If the sauce seems a little too thick, stir in 1/4 cup water or milk. Serve over the drained pasta.
Dinner tonight: This pasta dish along with greens and tomatoes from Larry’s garden topped with pine nuts and balsamic dressing– and rosemary sour dough bread. Larry’s doing to dishes right now and then we’re going out to walk off our dinner. Just right.