Penne Rigate with Asparagus & Wild Mushroom

Penne Rigate with Asparagus & Wild Mushroom
Serving a pasta side dish at your dinner party can be boring. But by creating pre-made mini bowls and displaying on a pretty tray, you have a fun new way of entertaining!
Penne Rigate with Asparagus & Wild Mushroom Ingredients: (serves 10 cups)
  • 1 pound Delverde Penne Rigate
  • ½ cup Lucini Organic Limited Reserve Extra Virgin Olive Oil
  • 1 pound Shitake Mushrooms
  • 3 shallots finely minced
  • 1 pound asparagus
  • ¼ cup pine nuts
  • ½ cup fresh Parmigiano Regianno
  • Salt and pepper to taste
Cook Delverde Penne Rigate as instructed on the box. Meanwhile, in large skillet add the extra virgin olive oil and heat over medium heat. Sauté garlic and shallots, cooking till lightly golden. Add mushrooms and sauté for another 3-4 minutes. Add cooked asparagus and pine nuts and heat through for 2 to 3 minutes. Toss sautéed ingredient with hot pasta, Parmigiano, salt and pepper to taste. Finish with a drizzle of extra virgin olive oil.

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