Paparadelle With Mushrooms, Asparagus And Pignoli - cooking recipe

Ingredients

1 lb asparagus
4 tablespoons butter
1/4 cup onion, chopped
2 cups mushrooms, sliced
1 garlic clove, minced
1 cup heavy cream
1 tablespoon lemon thyme, fresh
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, grated
salt, to taste
pepper, to taste
1 lb paparadelle pasta or 1 lb broad noodles

Preparation

Make your own pasta or use any broad noodle. Cook pasta according to directions.
Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.