Asparagus, pancetta and mushroom linguine
A tasty mid-week dinner that's a cinch to cook.
Photo: Natalie Boog
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- 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
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.