Pasta with Shiitake Peas Goat Cheese
Ingredients
- 1 pound dried lasagnette or broken lasagna noodles
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 cup peas, thawed if frozen
- 1/2 pound thin asparagus, cut into 1-inch pieces
- 2 tablespoons unsalted butter, plus more for greasing
- 3/4 pound shiitake mushrooms, stems discarded and caps sliced
- Kosher salt
- Freshly ground pepper
- 2 large shallots, minced (3/4 cup)
- 1/2 teaspoon finely chopped thyme
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 4 ounces fresh goat cheese
- 1/2 cup chopped mint
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
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