Buccatini with white bean, asparagus, shitake mushrooms, lovage & parmesan

Buccatini with white bean, asparagus, shitake mushrooms, lovage and parmesan compliments of Chef Samantha Buyskes and Anthony Road Wine Company.

Buccatini with white bean, asparagus, shitake mushrooms, lovage & parmesanFrom: GalleyChef.org
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This deliciously hearty dish is earthy and creamy with the bright celery-like flavor of lovage - unforgettable!
Servings Prep Time
6people 10minutes
Cook Time
10minutes
Servings Prep Time
6people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Heat a pot of water until boiling. Add 1 tablespoon salt and 1 tablespoon olive oil to boiling water. Add pasta to boiling water and cook for 8 minutes until al dente; drain.
  2. Meanwhile, heat ¼ cup butter with the remaining 2 T olive oil in a large skillet over medium-high heat. Add the mushrooms and asparagus, salt and pepper and cook for a few minutes until asparagus starts to soften. Add white beans and riesling and cook for about 4 minutes allowing the wine to cook down a little and the alcohol flavor to be removed. Toss in the pasta and lovage and mix it all thoroughly. Pour into a large serving bowl and top with parmesan cheese.
Recipe Notes

Celery leaves can be substituted for lovage.

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