PAPARADELLE WITH MUSHROOMS, ASPARAGUS AND PIGNOLI

Paparadelle With Mushrooms, Asparagus and Pignoli image

Provided by Diane C 2

Time 25m

Yield 1 pound pasta, 6 serving(s)

Number Of Ingredients 12

1 lb asparagus
4 tablespoons butter
1/4 cup onion, chopped
2 cups mushrooms, sliced
1 garlic clove, minced
1 cup heavy cream
1 tablespoon lemon thyme, fresh
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, grated
salt, to taste
pepper, to taste
1 lb paparadelle pasta or 1 lb broad noodles

Steps:

Make your own pasta or use any broad noodle. Cook pasta according to directions.
Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.

Nutrition Facts : Calories 567.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 78.4, Sodium 163.2, Carbohydrate 63.4, Fiber 4.5, Sugar 4, Protein 15.8