Fettuccine with Mushrooms and Asparagus

    I could not resist ,but to share this awesome recipe given to me from a very talented chef -good friend of mine- Giuseppe Lippi from Milano . The best pasta dish I ever had.

Fettuccine with wild dried Porcini Mushrooms and Asparagus

Serves 4

1 pound fettuccine
3 tablespoons unsalted butter
2 shallots, minced
2 cloves garlic, minced
1 cup dry white wine
1/2 cup chicken broth
1/2 pound portablla mushrooms, sliced
1/2 ounce dried porcini mushrooms, rehydrated (we have them at the Old World Market)
3/4 cup red bell pepper, diced
1 pound fresh asparagus, ends cropped and cut into 1-inch pieces
8 ounces goat cheese, crumbled (I tried it with crumbled feta and was really good also)
1 cup whipping cream
1/2 teaspoon each salt and white pepper
1/4 teaspoon freshly ground nutmeg
1/3 cup basil, chopped
1/3 cup chives, finely chopped

In large stockpot, bring salted water to a boil. Add fettuccine and cook until al dente. Remove from heat, drain and keep warm.

Blanch asparagus pieces in boiling water for 2 minutes. Drain and rinse.

Melt butter in skillet over medium-low heat. Cook shallots and garlic until glazed, but not browned. Add wine and simmer, stirring, until wine is reduced by half. Add broth, mushrooms and red bell peppers. Cover and simmer until vegetables are tender. Add goat cheese and whipping cream to vegetable mixture. Cook over low heat, stirring, until fully incorporated. Stir in asparagus, salt, pepper, nutmeg and basil.

Toss in cooked fettuccine, toss just until incorporated. Spoon into 4 serving dishes, garnish with chopped chives and serve immediately.

Happy cooking.

Moe