Servings:
Serves 4 Servings
Ingredients
- 8 ounce fresh morel mushrooms, cleaned and cut in half
- 3 tablespoon butter
- 1 cup (packed) sliced shallots
- 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
- 1 1/4 cup vegetable broth
- 2/3 cup whipping cream
- 12 ounce pappardelle
- 1 cup grated parmesan-reggiano cheese, divided
- 2 tablespoon chopped flat leaf parsley
Preparation
Baking Directions:
Melt butter in heavy large skillet over medium-high heat.
Add shallots and morels; sauté until shallots are tender, about 6 minutes.
Add asparagus and 1 1/4 cups broth.
Bring to boil, cover, and cook 2 minutes.
Stir in cream and 2 tablespoons.
Simmer uncovered until sauce thickens slightly, about 4 minutes.
Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain pasta and return to pot.
Add 1/2 cup parmesan cheese and sauce; toss.
Transfer to bowl; sprinkle with remaining parsley and lemon zest.
Serve with remaining parmesan cheese.
