Ingredients

  • 2 tbsp. Gustare Porcini & Sage Extra Virgin Olive Oil, plus more for drizzling
  • 2 cloves garlic, halved
  • 10-oz. package of cremini mushrooms, brushed clean and sliced
  • Gustare Fleur de Sel, to taste
  • Pepper, freshly ground
  • 1 bunch asparagus (8-9 ozs., not the pencil thin variety) washed and trimmed in 2-inch bias cuts 2 tbsp. parsley, chopped
  • ½ cup vegetable (or chicken) stock
  • ½ pound mezzi rigatoni pasta
  • ½ cup shaved Parmigiano-Reggiano, plus more to pass at the table

Directions

1

In a large skillet, heat 2 tablespoons Porcini & Sage olive oil on medium-low heat. Add garlic to infuse the olive oil. Remove garlic when it begins to color.

2

Add mushrooms, a good pinch of Fleur de Sel and pepper. Sauté until the mushrooms begin to brown around the edges.

3

While the mushrooms cook, bring a medium pot of water to a boil. Add a teaspoon of salt and the asparagus. Parboil for 3 minutes. Drain and add to mushrooms.

4

Stir in parsley, stock, and simmer on very low heat. Bring a large stockpot of water to a boil. Add a tablespoon of salt and stir in pasta. Cook until al dente.

5

Drain the pasta and return to the stockpot. Add a good drizzle of olive oil and toss to coat. Add the cooked vegetables, Parmigiano shavings, and plate.

6

Finish with a fine drizzle of Porcini & Sage olive oil and additional Parmigiano shavings, if desired. Enjoy!

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