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Whole-Wheat Linguine with Mushrooms and Asparagus
Nb persons: 4
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| Wisps of raw asparagus are a crunchy foil for the chewy pasta. Use a vegetable peeler to create the asparagus and cheese ribbons. Prep: 20 minutes
Total: 25 minutes Ingredients | |
| 2 tablespoons plus 2 teaspoons | extra-virgin olive oil |
| 1 pound | cremini mushrooms, thinly sliced |
| 3 | leeks, (white and pale-green parts only), cut into 2-inch matchsticks and rinsed well |
| Coarse salt and freshly ground pepper | |
| 1 cup | chicken stock |
| 8 ounces | whole-wheat linguine |
| 8 | asparagus spears, shaved lengthwise into curls (2 cups) |
| 1 ounce | Parmigiano-Reggiano, shaved |
Directions
1. Heat 2 tablespoons oil in a large high-sided skillet over high heat. Cook mushrooms, stirring occasionally, until browned, about 7 minutes. Add leeks and 1/2 teaspoon salt. Cook for 2 minutes.
2. Add stock. Reduce heat to medium. Simmer until reduced by half, about 5 minutes.
3. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/4 cup cooking water.
4. Add pasta, reserved cooking water, and 1 cup asparagus curls to skillet. Toss to coat, and season with pepper.
5. Divide pasta evenly among 4 plates. Top with remaining cup asparagus; drizzle with remaining 2 teaspoons oil. Top with cheese.
Read more at Wholeliving.com: Whole-Wheat Linguine with Mushrooms and Asparagus
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