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Whole-Wheat Linguine with Mushrooms and Asparagus

Wisps of raw asparagus are a crunchy foil for the chewy pasta. Use a vegetable peeler to create the asparagus and cheese ribbons.

Source: Martha Stewart Living, May 2011
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  • argabright
    16 APR, 2012
    I made spelt pasta in a a class and wanted to use it fresh but no leeks on hand. Made the basic dish substituting spring onions for leeks and added broccolli (cooked seperately) and a hand full of kale. I added more asparagas than called for. I happened to have some truffle salt which I used. I have to say that it was amazing and took all of ten minutes. Start with the mushrooms and add any spring veggies that you have for a quick amazing dinner. Company worthy.
    Reply
  • argabright
    16 APR, 2012
    I made spelt pasta in a a class and wanted to use it fresh but no leeks on hand. Made the basic dish substituting spring onions for leeks and added broccolli (cooked seperately) and a hand full of kale. I added more asparagas than called for. I happened to have some truffle salt which I used. I have to say that it was amazing and took all of ten minutes. Start with the mushrooms and add any spring veggies that you have for a quick amazing dinner. Company worthy.
    Reply

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