Wednesday, March 25, 2015

3-23-15 Farfalle with mushrooms, peas, and asparagus in a lemon sauce

3-23-15    Farfalle with mushrooms, peas, and asparagus in a lemon sauce

 This is simple to prepare and delightful to eat.


Farfalle or other shaped pasta
Mixed mushrooms
Frozen peas
Chicken broth
Olive oil
Garlic, onion
Basil – fresh or frozen (Dorot brand frozen cubes, available at Midtown Market)
Lemon juice and/or zest
Grana Padana cheese
Salt, pepper, red pepper flakes


Cook the mushrooms with garlic and onions in olive oil over medium-high heat until juices are released and before they begin to brown.  Lower the heat and add the seasoning and the asparagus and cook uncovered for about 5 minutes, then add the broth – about one third to one half a cup and bring to a boil.  Add the peas and lemon juice and simmer while waiting for the pasta to cook.

Add the pasta to the pan, mix well and simmer for another 2 minutes before serving, topped with grated cheese.


The sauce can be loose or thick, depending on the amount of broth used and the time it simmers uncovered.  This is a very flexible recipe; there is no right or wrong way to prepare this.

I think the next time I prepare this I might add just a dollop of Mascarpone cheese before adding the pasta.

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