Justin Smillies Pasta with Shiitake Peas and Goat Cheese Il Buco Alimentari e Vineria

Ingredients

• 1 pound dried lasagnette or broken lasagna noodles
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 cup peas, thawed if frozen
• 1/2 pound thin asparagus, cut into 1-inch pieces
• 2 tablespoons unsalted butter, plus more for greasing
• 3/4 pound shiitake mushrooms, stems discarded and caps sliced
• Kosher salt and freshly ground pepper
• 2 large shallots, minced (3/4 cup)
• 1/2 teaspoon finely chopped thyme
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• 4 ounces fresh goat cheese
• 1/2 cup chopped mint
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

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