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

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


  • 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 1/2 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 1 lemon

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.


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.


Calories per serving:

645 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 176g 271%
  • Carbs 469g 156%
  • Saturated 34g 168%
  • Fiber 50g 199%
  • Sugars 46g
  • Monounsaturated 115g
  • Polyunsaturated 20g
  • Protein 115g 229%
  • Cholesterol 69mg 23%
  • Sodium 1,014mg 42%
  • Calcium 995mg 100%
  • Magnesium 523mg 131%
  • Potassium 3,506mg 100%
  • Iron 18mg 100%
  • Zinc 19mg 126%
  • Phosphorus 2,119mg 303%
  • Vitamin A 289µg 32%
  • Vitamin C 229mg 381%
  • Thiamin (B1) 2mg 136%
  • Riboflavin (B2) 2mg 120%
  • Niacin (B3) 27mg 133%
  • Vitamin B6 2mg 119%
  • Folic Acid (B9) 553µg 138%
  • Vitamin B12 1µg 12%
  • Vitamin D 3µg 1%
  • Vitamin E 24mg 120%
  • Vitamin K 252µg 315%
Have a question about nutritional data? Let us know.
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