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Spring Pasta with Mushrooms, Asparagus, Spring Onion and Goat Cheese

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sonja Bradfield

Ingredients

  • 1/2 lb of pasta I used orecchiette because the scoops capture the sauce!
  • 1 tablespoon of oil
  • 4 oz of mushrooms chopped into bite sized pieces
  • 1 bunch of the skinniest asparagus you can find trimmed of the woody bottoms and chopped into 1 inch pieces
  • 2 spring onions trimmed of their roots and any dry, green tips and chopped
  • 1/4 cup dry white wine
  • 5 oz of goat cheese chevre
  • lemon to zest over pasta
  • pecorino or parmesan for serving
  • salt and pepper

Instructions

  1. Bring a large pot of water to boil. Cook the pasta according to the maker's instructions (my orecchiette took 10 minutes).
  2. Meanwhile, heat the oil in a Dutch oven or large sauté pan over medium hight heat and add the mushrooms. Let them sit undisturbed for about five minutes until golden then stir fry until all the liquid has released.
  3. Add the onion and cook until the white parts are translucent.
  4. Add the asparagus and cook for about 2 minutes. Pour in the wine and scrape up any brown bits at the bottom. Let the wine evaporate completely. Season the vegetables with salt and pepper.
  5. Put the drained pasta into the pot, reserving about a 1/4 cup of pasta cooking water. Stir in the goat cheese and thin out the sauce with pasta cooking water a spoonful at a time until smooth.
  6. Zest the whole lemon over the pot and stir. Check for seasoning and salt as needed.
  7. Serve with grated cheese and fresh black pepper.