Recipe Summary

Recipe Servings: 6 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 22 minutes

Ingredients

1 lb Delverde® Penne Rigate1/2 cup Lucini® Estate Select™ Extra Virgin Olive Oil1 pound wild mushrooms of your choice (shitake, morels, chanterelles, etc.)3 shallots, finely minced1 pound asparagus, tough ends removed, blanched, cut in 1" pieces1/4 cup pine nuts1/2 cup Organic Parmigiano Reggiano, grated

Instructions

Cook penne, al dente, as per the package instructions.Meanwhile, in large skillet add Lucini® Estate Select™ Extra Virgin Olive Oil over medium heat. Add and sauté garlic and shallots, cook until lightly golden.Add mushrooms and sauté for another 3-4 minutes.Add cooked asparagus and pine nuts and heat through for 2-3 minutes.Toss saut éed ingredients with hot pasta and Parmigiano cheese. Add salt and freshly ground pepper to taste. Serve immediately. Fresh vegetables add a nice touch to this pasta dish