Penne with Asparagus Peas Mushrooms and Cream
Ingredients
- 1 pound thin asparagus
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- Salt
- Freshly ground pepper
- 3 medium shallots, minced
- 3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 2 1/4 cups heavy cream
- 1 1/2 pounds penne rigate
- 1 1/2 cups frozen baby peas, thawed
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons finely chopped flat-leaf parsley
Instructions
Penne with Asparagus, Peas, Mushrooms and Cream serves 10 original recipe by Food & Wine.
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