This pasta of asparagas, mushrooms, sundried tomatoes and feta goes well with all kinds of pasta, but I chose pappardelle today. I absolutely love papparadelle and was so excited that they started carrying it at Trader Joe’s. It is kind of a cross between fettuccine and lasagna…okay more like just really wide fettuccine or like an Italian egg noodle version of pad see ew noodles 🙂
The roasted garlic in this recipe gives it extra pizzazz!
1/2 cup julienned sundried tomatoes + oil from the jar
1 garlic bulb
1 bunch asparagus cut in 3rds
8 ounces mushrooms sliced
6 ounces pappardelle
4 ounces feta cheese crumbled
- Peel and cut garlic cloves into halves. Put in a piece of foil, coat with a little of the sundried tomato olive oil and a little salt and bake at 350 degrees for about 20 minutes or until soft and caramelized a little.
- In a stock pan start boiling salted water for pappardelle.
- Pour some of the sundried tomato olive oil into a big saute pan and heat on high. Add asparagus in a thin layer and cook without moving the asparagus around so that the asparagus gets browned. Flip asparagus over and brown the other side. Remove from pan.
- Add a little more of the oil and do the same thing with the mushrooms.
- Meanwhile throw your pappardelle into the boiling water and cook for about 10 minutess. Drain and rinse.
- Add the asparagus back to the mushroom pan along with the sundried tomatoes, garlic, and salt. Stir and heat through.
- Add the feta cheese and then stir in the pappardelle.