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Chickpea Casarecce with Asparagus and Mushrooms
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner
Cuisine:
Italian
Keyword:
asparagus, chickpeas, mushrooms
Servings:
4
Author:
Barilla
Ingredients
1
box Barilla® Chickpea Casarecce
1
Garlic Clove, chopped
½
pound
Baby bella mushrooms
sliced thin
1
cup
Asparagus
1 inch pieces
¼
cup
Parmigiano Reggiano
grated
2
tablespoons
Extra virgin olive oil
½
pound
Oyster Mushrooms
sliced thin
½
cup
Chardonnay Wine
Salt and Black Pepper to taste
1
tablespoon
Chives
sliced
Instructions
Bring a large pot of water to a boil.
Meanwhile. in a 12 inch skillet gently heat the olive oil with garlic over medium heat.
Once the garlic turns slightly golden add the mushrooms and asparagus then increase the heat to high.
Sauté for 2-3 minutes or until the mushrooms are browned. Deglaze with white wine and reduce by ½ and season to taste.
Cook the pasta according to the package directions.
Reserve ½ cup of the pasta cooking water. Add pasta water to the skillet with mushrooms and asparagus then bring to a simmer.
Drain and toss the pasta with the sauce.
Add the cheese and chives to the pasta. Stir to combine.