Asparagus, pancetta and mushroom linguine
“The family can take to the kitchen and turn out Mother's Day specials like these.”
- 400g dried linguine
- extra virgin olive oil
- 2 cloves crushed garlic
- 1 medium onion peeled
- 8 thin slices coarsely chopped pancetta
- 300g sliced mushrooms
- 1 bunch asparagus
- 1 cup frozen peas
- 2/3 cup chicken stock
- 1/2 cup pouring cream
- salt flakes and ground black pepper
- shaved parmesan
Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.
Method
Cook 400g dried linguine in a large saucepan of lightly salted boiling water for 8-10 minutes or until al dente.
Meanwhile heat a large frypan with 2 tbsp of extra virgin olive oil and when hot add 2 cloves crushed garlic,
1 medium onion peeled and cut into wedges and 8 thin slices coarsely chopped pancetta. Cook, stirring occasionally, for 2-3 minutes or until onion is soft. Add 300g sliced mushrooms, 1 bunch asparagus cut into 1cm pieces, 1 cup frozen peas and 2/3 cup chicken stock. Cook for 3 minutes or until mushrooms are just tender. Drain pasta and return to pan.
Stir in 1/2 cup pouring cream and onion mixture and toss gently to combine.
Season with salt flakes and ground black pepper and serve immediately with shaved parmesan.
Serves 4.
