makes 4 servings
1/2 pound of pasta (I used Casarecce which is a rolled noodle, kind of like a penne)
1 tsp olive oil
1 pint cherry tomatoes
salt and pepper
3 Tbsp butter
2 Tbsp olive oil
1 bunch asparagus, ends trimmed and cut in 1/3rds
12 ounces shitake mushrooms, sliced thinly
2 garlic cloves, minced
1 cup peas, unthawed if frozen
1 tbl lemon juice (with reserved cooking liquid)
2 tbl parsley. minced
2 tbl chives. minced
2 tbl thyme. minced
1 tbl mint, minced
½ cup parmesean cheese
¼ cup pecorino cheese
Preheat oven to 425 degrees Farhenheit.
Mix tomatoes with 1 tsp olive oil and salt and pepper and place on baking sheet. Bake for 15 to 20 min until about to burst.
Add pasta to salted, boiling water and cook until al dente. Make sure to save about 1 cup of the pasta water.
Meanwhile, melt 3 tbl butter with 2 tbl oil, add mushrooms and asparagus cook for 3-5 minutes, adding garlic and peas halfway through. Season with salt and pepper. Add cooked pasta and lemon juice. If needed, add 1/4 of the reserved cooking liquid.
Remove from heat and stir in herbs and cheese. Place roasted cherry tomatoes on top and serve.