Lemony Pasta with Portobellos Asparagus Peas Truffled Crème Fraîche
Ingredients
- 1 lb. pasta, cooked to al dente and drained
- 1 lb. white asparagus, woody ends trimmed, rest cut into 1 1/2-inch pieces
- 1 lb. green asparagus, woody ends trimmed, rest cut into 1 1/2-inch pieces
- 2 portobello mushroom caps, cleaned and sliced
- 6 cloves of garlic, thinly sliced
- zest of 2 lemons
- salt and pepper
- olive oil
- 2 cups frozen green peas, defrosted
- 1 cup creme fraiche
- 1 Tablespoon truffle oil
- 1/2 cup fresh basil leaves, roughly chopped
Instructions
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