This hearty fresh pasta dish takes only about 25 minutes to prepare. Wine suggestion: a Sauvignon Blanc with herbal nuances, preferably a medium-bodied one to balance the oil and cheese.
8 to 12 ounces fresh pappardelle pasta (see Note)
3 tablespoons The Olive Press Arbequina extra virgin olive oil
1/2 bunch asparagus, cut into 1-inch lengths
1/2 large onion, halved and sliced
1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces
Salt and freshly ground pepper to taste
3/4 cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
The Olive Press Arbequina extra virgin olive oil, to drizzle
Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Preheat a large saute pan. Add the olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and the mushrooms and cook an additional minute. Season with salt and pepper. Deglaze with the wine and reduce by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.
Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check seasoning and adjust as needed.
Divide the pasta among serving bowls, top with the Parmesan and drizzle with truffle oil or extra virgin olive oil.