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Rigatoni with Peas & Porcini Mushrooms w/ Sauce Recipe

   
 

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     Rigatoni with Peas & Porcini Mushrooms w/ Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
14 ounces asparagus
4 tablespoons salted butter
1 1/2 cups frozen peas, defrosted
1 cup dried porcini mushrooms, soaked in warm water for 15 minutes and drained
2 leeks, washed and cut into 1/4-inch slices
3/4 cup plus 1 tablespoon heavy cream
3 tablespoons freshly chopped flat-leaf parsley
2 pinches of smoked paprika
7 cups (18 ounces) rigatoni
 
2/3 cup freshly grated Pecorino cheese
Salt to taste

Instructions
1 Use a potato peeler to scrape the asparagus stalks, discarding the woody ends. Chop the stalks into 3/4-inch-long pieces. Drop into a medium saucepan of boiling salted water and cook for 2 minutes. Drain and immediately refresh under cold running water to prevent them from discoloring. Set aside. 2 In a large skillet, melt the butter over medium heat. Add the peas, mushrooms, leeks, and asparagus and sauté for minutes, stirring occasionally with a wooden spoon. 3 Pour in the cream and cook for an additional 1 minute, stirring continuously. 4 Mix in the parsley and paprika, season with salt, and then set aside.
5 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the same pan. 6 Pour in the asparagus sauce and stir everything together for 30 seconds to allow the flavors to combine. 7 Divide among four serving plates, sprinkle with the Pecorino cheese, and serve immediately.


Originally Submitted
4/24/2012





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