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Rico's Pappardelle Pasta Special




Source of Recipe


Rico's


List of Ingredients




# 3 sheets fresh pasta dough (about 1 pound); or about 1 pound pappardelle pasta
# Flour, if needed
# 1 to 2 tablespoons extra-virgin olive oil
# 1 teaspoon garlic, minced
# 1/4 cup white wine
# 1 cup pleurotte (oyster) mushrooms, destemmed and caps chopped
# 2 tablespoons leek, cut into thin strips
# 1 cup fresh ripe tomatoes, diced
# 1 cup fresh asparagus, chopped
# Salt, to taste
# Pepper, to taste
# 1/2 cup heavy cream
# 1/2 cup chicken stock
# 2 tablespoons butter, softened
# Pinch of fresh parsley
# Pinch of fresh basil
# 1/4 cup fresh Asiago cheese, grated

Recipe



f using the pasta sheets, stack them, cut into 1/2-inch strips, flour well and set aside.

Place the olive oil in a saute pan and add the garlic. Brown the garlic over medium heat, then add 1/4 cup wine, the mushrooms and leek. Stir well, then add the tomatoes. Cook for 1 minute; add the asparagus and a pinch of salt and pepper.

Simmer for 2 to 3 minutes, then add the heavy cream and chicken stock. Put the butter on top of the sauce and add the parsley and basil. Mix in the Asiago cheese.

Meanwhile, in another pot, bring a large quantity of water to a boil and cook the fresh pappardelle noodles for about 3 minutes or according to package directions. Strain. Combine noodles and sauce.

Makes 2 generous servings.