Portobello and Orecchiette Primavera

🥘 Ingredients

• Parmesan cheese
  ½ cup
• asparagus
  12 oz
• chili flakes
  1 tsp
• chives
  ½ ounce
• garlic
  4 clove
• olive oil
  4 tsp
• orecchiette pasta
  12 oz
• pepper
• portobello mushrooms
  1 lb
• red bell pepper
  1 unit
• salt
• sour cream
  1/2 c
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large bowl
• slotted spoon
• large pan

1. 

   1

   Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Meanwhile, halve, peel, and dice the yellow onion . Mince the garlic . Finely chop the chives . Thinly slice the portobello mushrooms . Trim and discard the bottom inch from the asparagus , then cut into 1-inch pieces. Core, seed, and cut the red bell pepper into 1-inch cubes.

   yellow onion: 1 unit, garlic: 4 clove, chives: ½ ounce, portobello mushrooms: 1 lb, asparagus: 12 oz, red bell pepper: 1 unit
2. 

   2

   Cook the asparagus and pasta: Fill a large bowl with ice water and set aside. Add the asparagus to the boiling water for ⏱️ 2-3 minutes , until bright green and crisp-tender. Remove with a slotted spoon and place in the ice bath. Add the orecchiette pasta to the boiling water. Cook for ⏱️ 9-11 minutes until al dente. Drain, reserving ½ cup pasta water.

   orecchiette pasta: 12 oz
3. 3

   Cook the mushrooms: Heat a large drizzle of olive oil in a large pan over medium heat. Add the mushrooms to the pan. Season with salt and pepper . Cook, tossing, for ⏱️ 4-5 minutes until golden brown. Remove from the pan and set aside.

   olive oil: 4 tsp, salt, pepper
4. 

   4

   Cook the onions and peppers: Heat a drizzle of olive oil in the same pan over medium heat. Add the onion and red bell pepper. Cook, tossing, for ⏱️ 6-8 minutes , until slightly caramelized. Add the garlic and a pinch of chili flakes . Cook, tossing, for ⏱️ 30 seconds until fragrant. Season with salt and pepper.

   chili flakes: 1 tsp
5. 

   5

   Toss: Add the cooked pasta to the pan along with the mushrooms, asparagus, sour cream , Parmesan cheese , half the chives, and a splash of the reserved pasta water. Toss over medium heat for ⏱️ 1-2 minutes until combined and creamy. Season with salt and pepper.

   sour cream: 1/2 c, Parmesan cheese: ½ cup
6. 6

   Finish: Serve the portobello and orecchiette primavera sprinkled with the remaining chives and enjoy!