Angel Hair Pasta with Morels and Asparagus
Angel Hair Pasta with Morels and Asparagus
Angel Hair Pasta with Morels and Asparagus
Ingredients
- 1 lb. fresh angel hair pasta
- 2 Tbsp. extra virgin olive oil
- 1/2 cup chopped shallots
- 2 cups diagonally sliced fresh asparagus 2-inch pieces
- 1 1/2 quarts fresh morel mushrooms halved and cleaned
- 6 Tbsp. cold butter cut into pieces
- 2 Tbsp. finely chopped fresh chives
- 1/2 tsp. black pepper
- kosher salt to taste
Instructions
- In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil and shallots; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.
