Creamy Asparagus Pasta with Mushrooms Lemon and Pecorino
Ingredients
- 1½ lb. asparagus (see footnote), bottom inch removed
- Kosher salt and freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil, plus more for garnish
- 8 oz. mushrooms, such as morels, chanterelles, or shiitakes, cleaned, trimmed, and sliced ¼-in. thick (3 cups)
- 6 Tbsp. unsalted butter, divided
- ⅔ cup finely chopped shallots
- 2 cups packed arugula leaves
- 1 cup peas, fresh or frozen
- 1 lb. farfalle (bowtie) pasta
- 1 cup packed finely grated Pecorino Romano, plus more for garnish
- 2 tsp. finely grated lemon zest
- ¼ cup fresh lemon juice
Instructions
Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino serves 6 original recipe by Saveur.
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