Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria)
- 1 pound dried lasagnette or broken lasagna noodles
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 cup peas, thawed if frozen
- 1/2 pound thin asparagus, cut into 1-inch pieces
- 2 tablespoons unsalted butter, plus more for greasing
- 3/4 pound shiitake mushrooms, stems discarded and caps sliced
- Kosher salt and freshly ground pepper
- 2 large shallots, minced (3/4 cup)
- 1/2 teaspoon finely chopped thyme
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 4 ounces fresh goat cheese
- 1/2 cup chopped mint
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- This recipe is vegetarian
- Produce
- Asparagus, thin (1/2 pound)
- Mint (1/2 cup)
- Peas (1 cup)
- Shallots, minced (3/4 cup), large (2)
- Shiitake mushrooms (3/4 pound)
- Thyme (1/2 teaspoon)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Olive oil, extra-virgin (3 2/3 tablespoons)
- Pasta & Grains
- Lasagnette or broken lasagna noodles, dried (1 pound)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter, unsalted (2 tablespoons)
- Goat cheese, fresh (4 ounces)
- Parmigiano-reggiano cheese (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 7, 2013 (2 weeks ago).
26 people saved this recipe.
