Mushrooms from Highland Orchards at Fitler Square
Asparagus from Buono Amici at Fitler Square
Shallots from Highland Orchards at Fitler Square
Parsley from Rittenhouse Farmer's Market
1/2 lb pasta (rotini, fettucine, or fusilli)
2 T butter
2 T olive oil
4 C chopped mushrooms (any variety works)
1 C asparagus broken into bite size pieces
1 shallot, minced
1/2 C white wine
2 T chopped parsley
1/2 C parmesan cheese, finely grated
toasted pine nuts to garnish
Melt butter and oil in a large pan. Add mushrooms, asparagus, and shallots. Cook until asparagus is tender about 8 minutes. Meanwhile, cook pasta in boiling, salted water until ready.
Add wine to the mushroom mixture and reduce heat to simmer. Stir pan to incorporate browned bits (deglaze the pan with the wine). Stir for a few minutes. Add parmesan, parsley, and salt and pepper to taste.
Add cooked pasta to mushroom mixtures, combine, and serve in bowl sprinkled with roasted pine nuts. Optional garnish: roasted red peppers.
Optional: Add 1/4 C sour cream or creme fraiche after adding the pasta. Warm slightly before serving.