Whole Wheat Linguine with Morel Mushrooms and Asparagus - Northern Michigan's News Leader

Whole Wheat Linguine with Morel Mushrooms and Asparagus

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4 tbs Extra virgin olive oil
1 lb Crimini mushrooms (thinly sliced)
3 Leeks (cut into 2-inch matchsticks and rinsed well)
  Coarse salt and freshly ground pepper
1 cup Chicken stock
8 oz. Whole wheat linguine
8 spears Asparagus (shaved lengthwise into curls
1 oz Parmigiano-Reggiano (shaved)
Heat 2 tablespoons oil in a large high-sided skillet over high heat. Cook mushrooms, stirring occasionally, until browned, about 7 minutes. Add leeks and 1/2 teaspoon salt. Cook for 2 minutes.

Add stock. Reduce heat to medium. Simmer until reduced by half, about 5 minutes.

Meanwhile, bring a large pot of water to a boil. Cook pasta according to pack according to package instructions until al dente. Drain, reserving 1/4 cup cooking water.

Add pasta, reserved cooking water, and 1 cup asparagus into curls to skillet. Toss to coat and season with salt and pepper.

Divide pasta evenly among 4 plates. Top with remaining asparagus; drizzle with remaining with 2 teaspoons oil. Top with cheese.