Here is a simple spring dish, nothing fancy, just fresh vegetables from the market, some wild mushrooms and linguine.
Ideal for a quick lunch or when you really don’t feel like spending hours in the kitchen.
No need for cream or tomato sauce: just use the same water to boil the asparagus and the pasta, and mix the cooking water with the veggies. Tasty and healthy!
Enjoy with a glass of dry white wine !
500 g linguine
150 g wild mushrooms
A bunch of thin green asparagus
1 clove of garlic, crushed
1/2 onion, detailed into cubes
1. Heat a large pot of water and when the water comes to a boil, salt generously and add the asparagus. Blanch stalks for 3 minutes. Transfer to the cold water, drain and cut into 1-inch pieces. Set aside.
2. Bring the water in the pot back to a boil for the pasta.
3. While the water is boiling, heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the onion. Cook, stirring, until translucent, 2 to 3 minutes, and then add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and then add the crushed garlic and the parsley. Stir a minute more, and add salt and pepper to taste. Add the asparagus and remove from the heat but keep warm.
4. Add the pasta. Cook al dente, checking the pasta a minute before the time indicated is up to make sure they are not overcooked. Drain the pasta, reserve a small bowl of the cooking water.
5. Toss the pasta and a few tablespoons of cooking water immediately with the vegetable mix.
5. Serve in large bowls and grate some parmesan on top of the dish, to taste.