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

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

6
Servings
647
Calories Per Serving
Deliver Ingredients

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
  • 1 small red onion, diced
  • 3 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.

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
8g
N/A
Saturated Fat
6g
28%
Cholesterol
11mg
4%
Protein
19g
38%
Carbs
79g
26%
Vitamin A
48µg
5%
Vitamin B12
0.1µg
2.1%
Vitamin B6
0.4mg
19.9%
Vitamin C
38mg
64%
Vitamin D
0.4µg
0.1%
Vitamin E
4mg
20%
Vitamin K
43µg
54%
Calcium
169mg
17%
Fiber
8g
34%
Folate (food)
92µg
N/A
Folate equivalent (total)
92µg
23%
Iron
3mg
17%
Magnesium
88mg
22%
Monounsaturated
19g
N/A
Niacin (B3)
4mg
22%
Phosphorus
354mg
51%
Polyunsaturated
3g
N/A
Potassium
593mg
17%
Riboflavin (B2)
0.3mg
20.1%
Sodium
556mg
23%
Thiamin (B1)
0.3mg
22.8%
Zinc
3mg
21%

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