Asparagus Mushroom Pasta

Feb 5

Serves 2

30 minutes

Ingredients

¼ box small shell pasta (4 ounces)
1 bunch asparagus
½ pound button mushrooms
1 tablespoon chopped tarragon
2 tablespoon olive oil, plus 1 teaspoon
1 tablespoon minced garlic
¼ teaspoon salt
Salt and pepper to taste

Directions

Boil pasta according to the package until al dente. Reserve 1 cup pasta water, and strain the pasta. Place pasta in a bowl, toss in 1 teaspoon olive oil and set aside.
Trim off 1 inch from the bottom of the asparagus, toss the ends. Slice asparagus into ¼ inch thick rounds. Set aside
Slice mushrooms in half and slice into ¼ inch thick pieces. Set aside.
In a large skillet over medium, add 1 tablespoon of olive oil and heat for 1 minute. Stir in garlic and cook for 30 seconds.
Add mushrooms, ¼ teaspoon salt and saute for 5 minutes. Increase the heat to high and add asparagus. Cook for 3 minutes, stirring occasionally. Add the pasta, tarragon and ¼ cup of pasta water and cook for another 3 minutes. Remove from heat, stir in an additional ¼ teaspoon salt, 1 tablespoon olive oil and 2 tablespoon pasta water. Season with black pepper to taste.