Portobello and White Asparagus Pasta with a White Wine Cream Sauce

Picture is a little fuzzy and doesn’t do it justice. I love serving stuff family style! It’s amazing what is possible when you get a chance to watch other Italian Chefs make pasta.

Equipment:

• Stock pot filled with boiling salty water
• Medium Sauce pan

Ingredients:

• 3 Portobello mushrooms, thinly sliced
• White asparagus, blanched
• 1 clove garlic, minced
• 2 tbsp. toasted pine nuts
• Parsley, Thyme, Oregano………..fresh and minced
• Parmesan Cheese
• White Wine
• Olive oil
• Heavy Cream
• Salt and pepper, to taste
• Pasta, cooked al dente

Procedure:

1. Place a little olive oil in saute pan then place the garlic in and lightly toast it
2. Add asparagus and mushroom and cook until mushrooms start to slightly wilt
3. Add herbs, salt, pepper, and white wine then cook until alcohol smell is gone
4. Remove from heat and add cheese, pine nuts, and heavy cream
5. Fold sauce into pasta then let rest for a few minutes
6. Garnish with herbs and more cheese then serve

Enjoy,

Eric

• Аврил Лавин (Avril Lavigne)
• Кэти Перри (Katy Perry)