Asparagus and Wild Mushroom Linguine
Lunch - Brunch - Dinner
8-12 ounces fresh Maine-ly Drizzle Mushroom Linguine pasta
3 tablespoons Maine-ly Drizzle Hojiblanca Extra Virgin Olive Oil
½ bunch asparagus, cut into 1-inch lengths
½ large onion, halved and sliced
¼ pound wild or cultivated mushrooms, clean, and cut into bite-sized pieces
Salt and freshly ground pepper to taste
¾ cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Arbequina Extra Virgin Olive Oil, to drizzle
Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Preheat a large saute pan. Add the 3 tablespoons olive oil and then the asparagus. Cook approximately 1 minute.
Add the onion and mushrooms, and cook an additional minute. Season with salt and pepper.
De-glaze with the wine and continue cooking until reduced by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.
Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed.
Divide the pasta among 4 serving bowls, top with the Parmesan, and drizzle with extra virgin olive oil.