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Pasta With Shiitake, Peas, And Goat Cheese (Il Buco Alimentari E Vineria)

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Pasta With Shiitake, Peas, And Goat Cheese (Il Buco Alimentari E Vineria)

Ingredients

  • 1 pound dried lasagnette or broken lasagna noodles
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 cup peas, thawed if frozen
  • 1/2 pound thin asparagus, cut into 1-inch pieces
  • 2 tablespoons unsalted butter, plus more for greasing
  • 3/4 pound shiitake mushrooms, stems discarded and caps sliced
  • kosher salt and freshly ground pepper
  • 2 large shallots, minced (3/4 cup)
  • 1/2 teaspoon finely chopped thyme
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 4 ounces fresh goat cheese
  • 1/2 cup chopped mint
  • 1/2 cup freshly grated parmigiano-reggiano cheese
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Published 2014-09-09 13:16:08 (2 years ago).

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