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
Salt
1 bunch asparagus cut in 3rds
8 ounces mushrooms sliced
6 ounces pappardelle
Salt
4 ounces feta cheese crumbled

1. 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.
2. In a stock pan start boiling salted water for pappardelle.
3. 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.
4. Add a little more of the oil and do the same thing with the mushrooms.
5. Meanwhile throw your pappardelle into the boiling water and cook for about 10 minutess. Drain and rinse.
6. Add the asparagus back to the mushroom pan along with the sundried tomatoes, garlic, and salt. Stir and heat through.
7. Add the feta cheese and then stir in the pappardelle.