Whole-Wheat Farfalle with Porcini Mushrooms, Asparagus, and Peas

Whole-Wheat Farfalle with Porcini Mushrooms, Asparagus, and Peas
Staff Writer
Whole-Wheat Farfalle with Porcini Mushrooms, Asparagus, and Peas

Jane Bruce

Whole-Wheat Farfalle with Porcini Mushrooms, Asparagus, and Peas

This vegetarian pasta dish has a blend of delicate flavors. Sweet fresh peas combine with savory elements of porcini mushroom and tender, grilled asparagus to make a harmonious dressing for whole-wheat pasta, and a hint of acidity from lemon, and a bit of saltiness from freshly grated pecorino romano round out the dish — all to keep you thinking about the next bite. Good quality extra-virgin olive oil at the very end seals in the flavors.

Click here to see 'Shrooms: They're What's for Dinner Tonight.

Ingredients

  • 2  Ounces  dried porcini mushrooms
  • Kosher salt and freshly ground black pepper, to taste
  • 1  Pound  whole-wheat farfalle
  • 1/2  bunch asparagus
  • 1  Tablespoon  olive oil
  • Pinch of  red pepper flakes
  • 2  Tablespoons  plus half cup extra-virgin olive oil
  • small red onion, diced
  • cloves garlic, sliced
  • 1  Pound  fresh English peas, shucked
  • 1/2  Cup  grated pecorino romano
  • Zest and juice of one lemon

Directions

Soak the mushrooms in a bowl of water for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, drain, and set aside.

Preheat a grill or cast-iron grill pan on high heat.

Coat the asparagus with olive oil and season with salt and pepper, to taste. When the grill is hot, reduce the heat to medium and add the asparagus in a single layer. Grill until grill marks appear and the asparagus is tender on both sides, about 8-10 minutes total, depending on the thickness of the spears. Remove from the heat and chop when cooled.

Meanwhile, heat 2 tablespoons of the extra-virgin olive oil together with the red pepper flakes in a sauté pan over medium heat. Add the onion and garlic cook until the onion is golden around the edges, about 3 minutes. Then, add the peas and cook for 3 minutes. Drain the mushrooms and add to the pan. Cook the mixture until the peas are tender to the bite, about 3 more minutes.

Combine the pasta, asparagus, and pea-mushroom mixture in a bowl. Add the cheese and the lemon zest and juice. Coat with the remaining extra-virgin olive oil and toss to combine. Serve.

Nutritional Facts

Total Fat
29g
41%
Saturated Fat
14g
58%
Cholesterol
120mg
40%
Carbohydrate, by difference
30g
23%
Protein
27g
59%
Vitamin A, RAE
50µg
7%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
210mg
21%
Choline, total
96mg
23%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
39µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
3mg
60%
Phosphorus, P
476mg
68%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
479mg
32%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
94g
3%
Zinc, Zn
5mg
63%

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.