Farfalle With Asparagus And Wild Mushrooms
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4slices pancetta (Italian bacon)
- 2cloves garlic, minced (green part removed)
- 3tablespoons unsalted butter
- 1tablespoon olive oil
- 1ounce dried porcini mushrooms, soaked in hot water for 20 minutes, drained and rinsed
- ¼pound wild mushrooms like crimini, portobello, chanterelle, cleaned of grit
- 1pound asparagus
- ¼pound shelled peas
- Coarse salt and freshly ground pepper to taste
- 1cup heavy cream
- 1cup basil leaves, shredded
- 1pound farfalle (bow-tie pasta)
- Freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
625 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 69 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 17 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
- Step 2
Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
- Step 3
Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
- Step 4
Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
- Step 5
Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.
Private Notes
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Cooking Notes
Judith
Skipped the pancetta(too much salt and more fat). Didn't have a whole cup of heavy cream, so used about a 1/4 cup half and half. Used half the pasta to make it lower carb and more veg. Added quite a bit of freshly ground pepper to avoid too much salt. By now you think it might not be the same dish, and maybe it isn't, but it was quite nice anyway.
Judith
Skipped the pancetta(too much salt and more fat). Didn't have a whole cup of heavy cream, so used about a 1/4 cup half and half. Used half the pasta to make it lower carb and more veg. Added quite a bit of freshly ground pepper to avoid too much salt. By now you think it might not be the same dish, and maybe it isn't, but it was quite nice anyway.
Private notes are only visible to you.
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