Thursday, February 26, 2015

2-25-15 Penne pasta w mushrooms, leeks, and asparagus


I wanted pasta tonight, and I wanted  to create my own dish using whatever I found in the fridge.


1, Penne pasta
2. Olive Oil
3. Leeks, thinly sliced crosswise and chopped fresh basil
3.Garlic finely chopped
4. Mushrooms, sliced
5. Asparagus cut into 1” pieces
6. Dry Vermouth
7 Heavy whipping cream
8. Pecans, crushed
9. Grana Padana cheese


While waiting for the pasta water to boil, cook  the leeks, garlic, and mushrooms in the olive oil over moderate-high heat.  Add the asparagus about 5-7minutes later along with about a quarter cup of the wine, and cook uncovered until the wine is cooked off.  Add the Asparagus and lower the heat and cover.  A few minutes before the pasta is finished add about a quarter cup of the cream to the mushrooms and stir well.

Add the pasta to the sauce, mix well and sprinkle with the chopped nuts and top with grated cheese.


Patience and I gave this two thumbs up…something we should serve to dinner guests.

Note – forgot to mention the addition of basil (fresh or frozen) to the pan with the mushrooms and asparagus.

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