ASPARAGUS, MUSHROOM, AND PROCUITTO PASTA WITH GOAT CHEESE SAUCE

ASPARAGUS, MUSHROOM, AND PROCUITTO PASTA WITH GOAT CHEESE SAUCE image

Yield 6 servings

Number Of Ingredients 14

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1 pouond asparagus, trim off the woody ends and cut into 1 inch pieces
1 10 ounce package of button mushrooms, sliced into 1/4 inch slices
3 tablespoons olive oil
1 cup chicken or vegetable broth
1 4 ounce of prosciutto, cut into a small dice
3 garlic cloves minced
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
1/4 teaspoon paprika
1 tablespoon unsalted butter
10 ounces goat cheese
1 pound linguine, cooked and a cup of pasta water reserved

Steps:

In a large stockpot bring a few quarts of water to a boil to cook the pasta. Follow the package directions but do remove the pasta about 2 minutes before the package said it will be done. You will mix the sauce and pasta together and the pasta will finish cooking in the sauce. In a large skillet place tablespoon of oil and heat to med-high. When hot, place in a single layer the mushrooms. Do not add salt and pepper at this time, and when you think you need to flip them over don't. Wait a little longer, you are looking for a nice brown color on the mushroom. Remove and finish remaining mushrooms and add additional oil as needed. Cook the mushrooms in batches (could take up to 3 or 4) in the pan. Add another tablespoon of olive oil and saute the aspsagus pieces till just tender and add in garlic and salt and saute for another 30 seconds. Move to plate with mushrooms. Saute the prosciutto till crisp and then add chicken broth, bring to a simmer, add butter and goat cheese. When just melted add back the vegtables and cream. Add in black pepper. Add in almost cooked pasta and toss for anohter minute till done. If it looks to dry add in some of the reserved pasta water. Garnish: Crumbled goat cheese and parsley