Justin Smillie's Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria)

Serious Eats

Ready in: 45 minutes
Servings: 6

Ingredients

  • 1/2 pound thin asparagus, cut into 1-inch pieces
    Produce
  • 2 tablespoons dry white wine
    Alcoholic Beverages
  • 4 ounces fresh goat cheese
    Cheese
  • Kosher salt and freshly ground pepper
    Spices and Seasonings
  • 1 pound dried lasagnette or broken lasagna noodles
    Pasta and Rice
  • 1 tablespoon fresh lemon juice
    Produce
  • 1/2 cup chopped mint
    Produce;Spices and Seasonings
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
    Cheese
  • 1 cup peas, thawed if frozen
    Produce
  • 2 large shallots, minced (3/4 cup)
    Produce
  • 3/4 pound shiitake mushrooms, stems discarded and caps sliced
    Produce
  • 1/2 teaspoon finely chopped thyme
    Produce
  • 2 tablespoons unsalted butter, plus more for greasing
    Milk, Eggs, Other Dairy

Steps

  • In a large pot of salted boiling water, cook the lasagnette until al dente.
  • Drain the pasta, reserving 1 cup of the cooking water.
  • Transfer the pasta to a baking sheet and toss with 2 teaspoons of the olive oil.
  • In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the peas to a plate to cool.
  • Add the asparagus to the saucepan and blanch until they are crisp-tender, about 2 minutes.
  • Drain the asparagus and add them to the peas.
  • Preheat the broiler and butter a shallow 9-by-13-inch baking dish. In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering.
  • Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 5 minutes.
  • Add the shallots, thyme and the 2 tablespoons of butter and cook, stirring, until the butter is melted and the shallots are softened, about 3 minutes. Stir in the wine and lemon juice.
  • Remove from the heat; stir in the goat cheese until melted.
  • Fold the asparagus, peas, mint and 1/4 cup of the Parmigiano into the sauce and season with salt and pepper.
  • Add the pasta and the reserved cooking water and toss until thoroughly coated.
  • Transfer the pasta to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmigianoon top. Broil the lasagnette 6 inches from the heat until lightly golden and bubbling, 3 to 5 minutes.
  • Let rest for 5 minutes before serving.
  • Wine Pairing: Minerally Italian white: 2011 Palazzone Orvieto

Nutrition

  • Calories: 513.13  cal  (25.66%)
  • Fat: 18.53  g  (28.51%)
  • Saturated Fat: 7.74  g  (48.37%)
  • Carbohydrates: 66.64  g  (22.21%)
  • Sugar: 5.9  g  (6.55%)
  • Cholesterol: 24.39  mg  (8.13%)
  • Sodium: 410.7  mg  (17.86%)
  • Alcohol: 0.52  g  (2.86%)
  • Protein: 19.98  g  (39.96%)
  • Selenium: 54.79  µg  (78.27%)
  • Manganese: 1.06  mg  (53.02%)
  • Phosphorus: 364.24  mg  (36.42%)
  • Copper: 0.57  mg  (28.49%)
  • Vitamin K: 26.85  µg  (25.57%)
  • Fiber: 6.23  g  (24.94%)
  • Vitamin B3: 4.54  mg  (22.71%)
  • Vitamin B2: 0.37  mg  (21.58%)
  • Vitamin B6: 0.42  mg  (20.85%)
  • Vitamin A: 1014.99  IU  (20.3%)
  • Magnesium: 75.64  mg  (18.91%)
  • Zinc: 2.62  mg  (17.46%)
  • Vitamin C: 14.31  mg  (17.35%)
  • Iron: 3.1  mg  (17.21%)
  • Calcium: 169.41  mg  (16.94%)
  • Folate: 64.66  µg  (16.16%)
  • Vitamin B5: 1.5  mg  (14.99%)
  • Potassium: 522.73  mg  (14.94%)
  • Vitamin B1: 0.22  mg  (14.42%)
  • Vitamin E: 1.71  mg  (11.41%)
  • Vitamin D: 0.41  µg  (2.76%)
  • Vitamin B12: 0.14  µg  (2.4%)

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