Portobello and Orecchiette Primavera

🥘 Ingredients

• asparagus
  8 oz
• chili flakes
  ½ tsp
• chives
  2 tbsp
• garlic
  3 cloves
• olive oil
  2 tbsp
• orecchiette pasta
  8 oz
• parmesan cheese
  2 tbsp
• pepper
  ½ tsp
• portobello mushrooms
  2 caps
• red bell pepper
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large bowl
• slotted spoon
• large skillet

1. 

   1

   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: 3 cloves, chives: 2 tbsp, portobello mushrooms: 2 caps, asparagus: 8 oz, red bell pepper: 1 unit
2. 

   2

   Fill a large bowl with ice water and set aside. Add asparagus to the boiling water for ⏱️ 2 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 ⏱️ 9 minutes , until al dente. Drain, reserving ½ cup pasta water.

   orecchiette pasta: 8 oz
3. 3

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

   olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
4. 

   4

   Heat a drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper. Cook, tossing, for ⏱️ 6 minutes , until slightly caramelized. Add the garlic and a pinch of chili flakes (to taste). Cook ⏱️ 30 seconds , until fragrant. Season with salt and pepper.

   chili flakes: ½ tsp
5. 

   5

   Add the 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 minute . Season with salt and pepper.

   sour cream: 2 tbsp, parmesan cheese: 2 tbsp
6. 6

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