Milanese-Style Tagliatelle with Mushrooms, Asparagus and Peas

By jeknudson

Ingredients

• 1 1/4 cups chicken stock
• A fat pinch of saffron threads
• 2 tablespoons olive oil
• 1/4 pound pancetta, diced
• 1/2 pound cremini mushrooms, thinly sliced
• 1/4 pound asparagus, trimmed and sliced on an angle
• 1 cup fresh shelled or frozen peas
• 2 large shallots, finely chopped
• 2 large cloves garlic, finely chopped
• Salt and pepper
• 1/2 cup dry white wine
• 2 tablespoons butter
• 12 - 16 ounces egg tagliatelle or pappardelle
• 2 tablespoons fresh thyme, chopped
• 1/4 cup minced fresh chives
• 1/4 cup fresh tarragon, chopped, or a handful of basil, torn
• Freshly grated Parmigiano-Reggiano, for serving

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Bring a large pot of water to a boil for the pasta.

In a small saucepan, heat the stock and saffron over medium-low until just hot. Cover and keep warm.

In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta; stir for a minute. Add the mushrooms. Cook, stirring often, until lightly browned, 4 to 5 minutes. Add the asparagus, peas, shallots and garlic; season with salt and pepper. Cook until the asparagus is tender, 3 to 4 minutes more. Add the wine; stir until almost evaporated. Add the saffron stock; swirl in the butter. Reduce the heat to low.

Salt the pasta water. Add the pasta; cook to al dente. Add a ladleful of the pasta water to the mushroom sauce, then drain the pasta. Toss the pasta with the sauce and herbs; season. Serve in shallow bowls, passing cheese alongside.