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.

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Buccatini With White Bean, Asparagus, Shitake Mushrooms, Lovage & Parmesan
This deliciously hearty dish is earthy and creamy with the bright celery-like flavor of lovage - unforgettable!
Course Main Dish
Cuisine Italian
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
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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