Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus

Ingredients

  • Pasta:
  • 1 teaspoon saffron threads
  • 1/4 cup water
  • 2 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 large eggs, lightly beaten

  • Mushroom broth:
  • 1 tablespoon butter
  • 1/2 cup dried porcini mushrooms
  • 8 shiitake mushroom stems
  • 6 thyme sprigs
  • 1 carrot, quartered
  • 1 celery stalk, quartered
  • 1 small onion, quartered
  • 1 garlic clove
  • 1 bay leaf
  • 1 cup fat-free, less-sodium chicken broth or vegetable broth

  • Remaining ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon diced shallot
  • 8 large shiitake mushroom caps, quartered
  • 1 garlic clove, minced
  • 1/2 cup (1-inch) sliced asparagus
  • 1/2 cup fresh or frozen petite green peas
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon butter
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Description

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