Fettuccine with Mushrooms and Asparagus Recipe | Epicurious.com
"Here's a very simple trick for making pasta dishes as delicious as possible: cook them in the classic Italian fashion by adding almost-cooked, drained pasta to the pan or pot with the sauce and let it finish cooking there. Instead of swelling with more salted water during the final minutes, it'll drink in as much flavor as possible, in this case, the potent essence of sautéed mushrooms, red onion, cream, and herbs...."
INGREDIENTS
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Fine sea salt and freshly ground black pepper
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1/4 cup extra virgin olive oil
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1/4 cup red onion cut into small dice
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1/4 teaspoon crushed red pepper flakes, plus more to taste
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1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
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1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
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1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
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3/4 cup heavy cream
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3 tablespoons pine nuts
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1 pound dried fettuccine or pappardelle
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2 tablespoons shredded basil
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3 tablespoons unsalted butter
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1/4 cup freshly grated Parmigiano-Reggiano
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