Penne with Asparagus, Peas, Mushrooms, and Cream


  • 3 tablespoon(s) finely chopped flat-leaf parsley
  • ¾ cup(s) freshly grated Parmigiano-Reggiano cheese
  • 1.5 cup(s) frozen baby peas, thawed
  • 1.5 pound(s) penne rigate
  • 2.25 cup(s) heavy cream
  • ¾ pound(s) shiitake mushrooms, stems discarded and caps thinly sliced
  • 3 medium shallots, minced
  • + 4 more ingredients
    • Freshly ground pepper
    • Salt
    • 3 tablespoon(s) extra-virgin olive oil, plus more for grilling
    • 1 pound(s) thin asparagus

1. Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths. 2. In a very large, deep skillet, heat t...

View full recipe at SpringPad


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