Page 241 - UMass2018_CookBook

Barilla
Medium Shells
with Asparagus
and Mushrooms
Barilla
Preparation
1. Bring a large pot of water to a boil. Cook the shells according to the package instructions until al dente. Drain well, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the royal trumpet mushrooms and brown well on both sides. Season with
salt and pepper. Transfer to a bowl.
3. Gently heat the remaining 2 tablespoons oil and the garlic in the skillet over medium heat and cook until the garlic is golden. Add the oyster mushrooms and asparagus and raise the heat to high. Cook until the mushrooms have browned, 2 to 3 minutes.
4. Add the Chardonnay and cook until the wine is reduced by half. Season with salt and pepper.
5. Add the cooking water to the skillet and bring to a simmer. Toss the pasta with the sauce in the skillet. Add the cheese and chives; stir to combine.
6. Divide the pasta among serving bowls. Garnish with royal trumpet mushrooms and sprinkle with additional cheese.
Ingredients
Serves 4 to 6
1 (16-ounce) package Barilla medium shells
1⁄4 cup extra-virgin olive oil
8 ounces royal trumpet mushrooms, halved and scored
2 garlic cloves, chopped
8 ounces oyster mushrooms, sliced thin
2 cups (1-inch-long) asparagus pieces
1⁄2 cup Chardonnay
Salt
Freshly ground black pepper
1⁄2 cup grated Parmigiano-Reggiano cheese, plus additional for sprinkling
1⁄4 cup sliced chives
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