Asparagus and Portabella Farfalle
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 2 garlic cloves (minced)
- 1 1⁄2 cups portabella mushrooms
- 1⁄3 cup chicken stock (or vegetable)
- 3⁄4 lb farfalle pasta
- 1 bunch asparagus (cut into 1 1/2-inch pieces)
- 1⁄2 cup goat cheese (crumbled)
- 2 tablespoons parsley (chopped)
- 1 pinch salt and pepper (to taste)
- 1⁄3 cup pine nuts (toasted) (optional)
directions
- Heat olive oil in pan and cook garlic and mushrooms over medium low heat until mushrooms are tender 5-10 minutes.
- Add broth and bring to a boil and set aside.
- Steam asparagus till barely tender and set aside.
- At serving time cook pasta.
- Combine pasta, mushroom mixture, asparagus, goat cheese, parsley and pine nuts if using and serve.
- Enjoy!
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RECIPE SUBMITTED BY
<p><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" />I Was Adopted banner: <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /> <br />Hi My Name is Emmy Lu and I am a Tibetan Terrier. Oh and we just got a puppy who is also a Tibetan Terrier. She is a pain....but of coarse I am still The Queen around here. <br /> <br />My Sister Maddy & I and yes our Mom & Dad live in Huntsville, Ontario, Canada six months of the year and Naples, Florida the rest of the year. <br />My Mom loves to cook and she is constantly on the internet looking for ideas and also has a library of cookbooks. Oh and by the way my Mom cooks us all our <br />meals and also our doggie treats. <br />As we are all in summer mode year round. Our favorite cookbook right now is "Best Summer Weekends" by Jane Rodmell.</p>