Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1 teaspoon olive oil
- 2 ounces pancetta, chopped
- 8 ounces cremini mushrooms, fresh, sliced
- 1/4 cup white wine
- 1 teaspoon salt, divided
- 4 cups chicken stock (unsalted)
- 3 cups milk, divided
- 12 ounces penne pasta, uncooked
- 1 bay leaf
- 1 cup green peas, frozen
- 12 ounces asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon thyme, fresh, chopped
- 3 tablespoons parsley, fresh, chopped
- 1 teaspoon grated lemon rind
- 3/4 teaspoon black pepper
How to Make
-
Step 1: Combine the flour and butter in a bowl until a paste forms.
-
Step 2: Place a large high-sided saute pan over medium-high heat. Add the oil to the pan; swirl to coat. Add pancetta; cook for 2 minutes, stirring frequently. Add the mushrooms and saute for 5 minutes or until browned and the liquid evaporates. Add the wine, and cook 2 minutes or until the liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer the mixture to a plate.
-
Step 3: Add the stock, 2 cups milk, penne,and bay leaf to the pan. Bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas. asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in the remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in the mushroom mixture, parsley, lemon rind, and black pepper. Serve and enjoy.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.