Spring Pasta with Mushrooms, Asparagus and Leeks
Earthy mushrooms, bright tender asparagus, melting leeks, and sweet peas, are all tucked into a silky cream sauce. A bit of pancetta adds depth, while fresh herbs like dill and chives, and lemon zest keep everything tasting fresh and alive.
Equipment
- pasta pot
- colander
- large skillet
Ingredients
- 12 ounces bucatini pasta prepared according to package directions, reserve 1 cup pasta water
- 4 ounces diced pancetta
- 2 tablespoons unsalted butter
- 8 ounces mushrooms preferably morel, cut in half if small or quartered if large; substitute sliced cremini, shitake or a mix
- 1 medium leek cut in ⅓” slices and rinsed well
- 8 ounces asparagus trimmed and cut into 2-inch pieces
- 1 tablespoon diced fresh dill, divided
- ½ cup white wine
- ½ cup chicken broth
- ¾ cup heavy cream
- 1 cup fresh or frozen sweet peas
- ¾ cup grated Parmesan cheese, plus more for serving
- Salt to taste
- ½ teaspoon fresh ground black pepper
- 3 tablespoons fresh chopped chives
- Lemon zest for serving
Instructions
- Cook pasta per package directions. Set aside. Reserve 1 cup of the pasta water.
- In a medium skillet over medium heat, add pancetta cooking until pancetta is rendered and just beginning to crisp. Transfer to a paper towel to drain.
- Pour off all but 2 teaspoons of pancetta fat from the pan. Add mushrooms to the pan and cook until just starting to release moisture and brown. Add on tablespoon of butter and add the leeks, cooking until softened and translucent, about 5 minutes. Add remaining tablespoon of butter and add the asparagus and cook until the asparagus is cooked yet firm, about 5 minutes.
- Pour white wine into pan, scraping up brown bits and cook until wine is reduced to about 3 tablespoons.
- Add broth, cream and sweet peas to the pan. Simmer until sauce is thickened, about 5 minutes. Remove from heat and stir in reserved pancetta, Parmesan cheese, 2 teaspoons dill and ½ cup reserved pasta water. (Add more if needed.) The sauce should coat the back of a spoon; cook longer to thicken.
- Add the pasta to the sauce and toss turning it for 1 to 2 minutes until the sauce is glossy and emulsified. Add in fresh chives and salt and pepper to taste.
- Serve pasta topped with additional grated Parmesan cheese, fresh dill and a grating of lemon zest if desired.