Justin Smillie's Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria)

Name: Justin Smillie's Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams thin asparagus, cut into 1-inch pieces; 2 Tbsps dry white wine; 113 grams fresh goat cheese; 6 servings Kosher salt and freshly ground pepper; 454 grams dried lasagnette or broken lasagna noodles; 1 Tbsp fresh lemon juice; 118 milliliters chopped mint; 3 Tbsps extra-virgin olive oil; 118 milliliters freshly grated Parmigiano-Reggiano cheese; 237 milliliters peas, thawed if frozen; 177 milliliters large shallots, minced; 340 grams shiitake mushrooms, stems discarded and caps sliced; 1 teaspoons finely chopped thyme; 2 Tbsps unsalted butter, plus more for greasing

Justin Smillie's Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria) might be just the main course you are searching for. This recipe serves 6. One serving contains 513 calories, 20g of protein, and 19g of fat. Head to the store and pick up lemon juice, wine, shallots, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large pot of salted boiling water, cook the lasagnette until al dente.

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Water

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Pot

Drain the pasta, reserving 1 cup of the cooking water.

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Pasta

Water

Transfer the pasta to a baking sheet and toss with 2 teaspoons of the olive oil.

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Olive Oil

Pasta

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Baking Sheet

In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the peas to a plate to cool.

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Water

Peas

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Slotted Spoon

Sauce Pan

Add the asparagus to the saucepan and blanch until they are crisp-tender, about 2 minutes.

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Asparagus

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Sauce Pan

Drain the asparagus and add them to the peas.

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Asparagus

Peas

Preheat the broiler and butter a shallow 9-by-13-inch baking dish. In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering.

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Olive Oil

Butter

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Baking Pan

Broiler

Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 5 minutes.

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Salt And Pepper

Mushrooms

Add the shallots, thyme and the 2 tablespoons of butter and cook, stirring, until the butter is melted and the shallots are softened, about 3 minutes. Stir in the wine and lemon juice.

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Lemon Juice

Shallot

Butter

Thyme

Wine

Remove from the heat; stir in the goat cheese until melted.

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Goat Cheese

Fold the asparagus, peas, mint and 1/4 cup of the Parmigiano into the sauce and season with salt and pepper.

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Salt And Pepper

Parmigiano Reggiano

Asparagus

Sauce

Mint

Peas

Add the pasta and the reserved cooking water and toss until thoroughly coated.

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Pasta

Water

Transfer the pasta to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmigianoon top. Broil the lasagnette 6 inches from the heat until lightly golden and bubbling, 3 to 5 minutes.

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Pasta

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Baking Pan

Let rest for 5 minutes before serving.

Wine Pairing: Minerally Italian white: 2011 Palazzone Orvieto

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Wine