Whole-Wheat Farfalle With Porcini Mushrooms, Asparagus, And Peas
Whole-Wheat Farfalle With Porcini Mushrooms, Asparagus, And Peas
This vegetarian pasta dish has a blend of delicate flavors. Sweet fresh peas combine with savory elements of porcini mushroom and tender, grilled asparagus to make a harmonious dressing for whole-wheat pasta, and a hint of acidity from lemon, and a bit of saltiness from freshly grated pecorino romano round out the dish — all to keep you thinking about the next bite. Good quality extra-virgin olive oil at the very end seals in the flavors.
Servings
6
Ingredients
- 2 ounce dried porcini mushrooms
- kosher salt and freshly ground black pepper, to taste
- 1 pound whole-wheat farfalle
- 1/2 bunch asparagus
- 1 tablespoon olive oil
- pinch of red pepper flakes
- 2 tablespoon plus half cup extra-virgin olive oil
- 1 small red onion, diced
- 3 cloves garlic, sliced
- 1 pound fresh english peas, shucked
- 1/2 cup grated pecorino romano
- zest and juice of one lemon
Directions
- Soak the mushrooms in a bowl of water for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, drain, and set aside.
- Preheat a grill or cast-iron grill pan on high heat.
- Coat the asparagus with olive oil and season with salt and pepper, to taste. When the grill is hot, reduce the heat to medium and add the asparagus in a single layer. Grill until grill marks appear and the asparagus is tender on both sides, about 8-10 minutes total, depending on the thickness of the spears. Remove from the heat and chop when cooled.
- Meanwhile, heat 2 tablespoons of the extra-virgin olive oil together with the red pepper flakes in a sauté pan over medium heat. Add the onion and garlic cook until the onion is golden around the edges, about 3 minutes. Then, add the peas and cook for 3 minutes. Drain the mushrooms and add to the pan. Cook the mixture until the peas are tender to the bite, about 3 more minutes.
- Combine the pasta, asparagus, and pea-mushroom mixture in a bowl. Add the cheese and the lemon zest and juice. Coat with the remaining extra-virgin olive oil and toss to combine. Serve.