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.
|