Ingredients
kosher salt
1 lb. pappardelle
3 tbsp. extra-virgin olive oil
1 lb. baby bella mushrooms, sliced into 1/4" pieces
2 cloves garlic, minced
Freshly ground black pepper
1 c. vegetable stock
1 lb. asparagus, chopped into 1" pieces
2 tbsp. butter
1 c. freshly grated Parmesan, plus more for garnish
1 c. freshly grated fontina cheese
1/2 c. parsley leaves
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)Step 3Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately.
