Mushroom & asparagus pappardelle
DOWNLOADABLE RECIPE CARD AVAILABLE BELOW.
Allergens: Garlic, wheat, gluten, dairy, egg, lactose
Pantry staples: Cooking oil, salt
1. Prepare the ingredients: Wash the vegetables. Thinly slice both types of mushrooms. Crush or finely chop the garlic. Remove the lower woody part of the asparagus by taking one spear and bending until it snaps then thinly slice the asparagus spear into rounds leaving the tips in larger pieces.
2. Cook the mushroom sauce: Heat a splash of oil in a frying pan over high heat. Add the mushrooms and cook for 5 minutes or until the mushrooms release some or their liquid and then brown slightly. Reduce the heat to medium and add the garlic and asparagus rounds. Cook for 2 minutes or until the asparagus is just tender. Add the butter and the remaining asparagus tips. Stir for 1 minute or until the butter has melted. Season with salt and pepper to taste.
3. Boil the pasta: Bring a saucepan of salted water to a boil. Add the pappardelle and cook for 2 minutes or until just tender. Strain through a sieve or colander, reserving half a cup of pasta water. Add the strained pappardelle to the mushroom sauce and stir coat the pasta. Add a tablespoon at a time of pasta water, as needed, to help thicken the sauce.
4. To serve: Divide the pappardelle with the mushroom sauce between serving plates. Top with the rocket and grate the parmesan cheese over the top.