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Back in my Chez Panisse days, I often made upwards of 40 pounds of fresh pasta daily, more than many an Italian nonna rolls in a lifetime. This buckwheat linguine is one of my favorites, especially when topped with delicate chanterelles and sweet spring vegetables.
P.S. Did You Make This Recipe? I’d love to see it! Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.
1/2 pound fresh chanterelles or other wild or common mushrooms3 tablespoons unsalted butter2 shallots, minced1/2 pound asparagus, tough ends removed and cut on the diagonal into 1-inch lengths1 1/2 cups homemade or good quality chicken or vegetable stock1 cup shelled fresh English peas3/4 cup crème fraîche1/2 teaspoon fresh thyme leavesKosher salt and freshly ground black pepper2 tablespoons chopped flat-leaf parsley1 pound fresh buckwheat linguine (see recipe)
To make the sauce, trim off the stem ends of the mushrooms, and cut the mushrooms in half. In a large frying pan, melt the butter over high heat. Add the mushrooms and shallots and cook, stirring occasionally, until the mushrooms and shallots begin to soften, 2 to 3 minutes. Add the asparagus and stock and simmer until the asparagus is almost tender and the stock has reduced by half, 3 to 4 minutes. Add the peas and cook, stirring occasionally, just until tender, 2 to 3 minutes. Add the crème fraîche and thyme, stir well, and heat for 1 minute. Season with salt and pepper.
Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta, stir well, and cook until al dente, about 3-4 minutes.
Drain the pasta, add it to the frying pan, and toss and stir with the sauce, mixing well. Transfer to a warmed serving dish and top with the parsley.
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