It’s been a while since I’ve made pasta with my Imperia pasta maker. I call it a pasta maker rather than a machine because it’s powered by a hand crank. It’s a real workout-skip-the-gym thing.
Anyway, paired with thin spring asparagus, mushrooms, and sun-dried tomatoes (thanks Bebe!), a little bit of cream and some basil, made for a fabulous dinner on Saturday night – accompanied by a loaf of seeded bread from Sarcone’s!
- 2 tablespoons olive oil
- 8 oz. mushrooms, sliced
- 3 garlic cloves, minced
- 1 pound asparagus, trimmed into 1 1/2″ pieces
- 1/4 cup sun-dried tomatoes, chopped
- 2 chicken bullion cubes
- 2 cups boiling water
- 1 cup heavy cream
- 1/4 cup parmesan cheese
- 2 tablespoons basil, chopped
- 1 pound fettuccine
- In a large sauté pan, heat olive oil over medium high heat, add mushrooms, garlic, and asparagus and cook for 3 minutes.
- Add sun-dried tomatoes and reduce heat to medium.
- Add broth to pan, let reduce for 10 minutes, add cream and parmesan.
- Reduce for 10 minutes and add basil.
- Add fettuccine to boiling water.
- Drain pasta and add to the sauté pan, stir well to coat the pasta. Serves four.