The success of Penne with Wild Mushrooms, Asparagus and White Beans has a lot to do with textures. The pasta and the asparagus should be al dente, to contrast with the silkiness of the beans, and the slight chewiness of the mushrooms.
For this I used penne, but any other short pasta, such as farfalle, fusilli or conchigli would do just as well.
Time: 20 minutes
Good with: a salad of mixed leaves, rocket, lightly-toasted pine nuts, and finely chopped spring onion.
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Tomato puree base, prosciutto, fresh arugula, and sundried tomatoes, with goat and mozzarella or provolone cheeses