Paparadelle With Mushrooms, Asparagus and Pignoli

Paparadelle pasta in a creamy mushroom asparagus sauce. Simple and delicious.

• Ready In: 25 mins
• Serves: 6
• Yields: 1 pound pasta

Ingredients

• 1  lb asparagus
• 4  tablespoons butter
• 1⁄4 cup onion, chopped
• 2  cups mushrooms, sliced
• 1  garlic clove, minced
• 1  cup heavy cream
• 1  tablespoon  lemon thyme, fresh
• 1⁄4 cup pine nuts, toasted
• 1⁄4 cup parmesan cheese, grated
•  salt, to taste
•  pepper, to taste
• 1  lb  paparadelle pasta or 1  lb  broad  noodles

Directions

1. Make your own pasta or use any broad noodle. Cook pasta according to directions.
2. Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
3. In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
4. Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.