Asparagus, pancetta and mushroom linguine

all details

A tasty mid-week dinner that's a cinch to cook.

Asparagus, pancetta and mushroom linguine
Photo: Natalie Boog

Ingredients

  • 400g dried linguine
  • extra virgin olive oil
  • 2 cloves crushed garlic
  • 1 medium onion peeled
  • 8 thin slices coarsely chopped pancetta
  • 300g sliced mushrooms
  • 1 bunch asparagus
  • 1 cup frozen peas
  • 2/3 cup chicken stock
  • 1/2 cup pouring cream
  • salt flakes and ground black pepper
  • shaved parmesan

Method

Cook 400g dried linguine in a large saucepan of lightly salted boiling water for 8-10 minutes or until al dente.

Meanwhile heat a large frypan with 2 tbsp of extra virgin olive oil and when hot add 2 cloves crushed garlic, 1 medium onion peeled and cut into wedges and 8 thin slices coarsely chopped pancetta.

Cook, stirring occasionally, for 2-3 minutes or until onion is soft. Add 300g sliced mushrooms, 1 bunch asparagus cut into 1cm pieces, 1 cup frozen peas and 2/3 cup chicken stock. Cook for 3 minutes or until mushrooms are just tender. Drain pasta and return to pan.

Stir in 1/2 cup pouring cream and onion mixture and toss gently to combine.

Season with salt flakes and ground black pepper and serve immediately with shaved parmesan.

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  • Course - Lunch

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