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Pasta with Morels, Ramps, Asparagus & Goat Cheese

Pasta with Morels, Ramps,Asparagus & Goat Cheese
This homage to Spring is adapted from one in Gourmet Magazine. For our version, we use ramps, which, when combined with the morels, give the sauce that characteristic "edge" that comes from using wild ingredients. A wild dish like this needs a robust red wine, something dry and rough that brings your palette wide awake.
Ingredients:

¼ cup diced fresh Ramps, washed and trimmed, white part only
2 tablespoons unsalted butter
½ cup dry white wine
½ cup chicken stock
½ pound fresh Morel mushrooms, washed, trimmed, patted dry and sliced crosswise
½ cup heavy cream
6 ounces Chevre goat cheese, crumbled
¾ pound asparagus, trimmed and cut into ½ inch pieces, then cooked in boiling salted water for two to three minutes
¼ cup minced fresh chives
¾ pound pasta



Directions:


Cook the ramps in butter over medium low heat in a heavy skillet. When the ramps have softened, add the wine and simmer until the wine reduces by about half.


Add the chicken broth and the mushrooms, then simmer for about ten minutes, or until the mushrooms have become tender.

 

Add the cream and the goat cheese and cook over low heat, stirring until the cheese melts.

 

Stir in the cooked asparagus, chives, and the salt and pepper. Keep the sauce warm.

 

Meanwhile, cook the pasta according to directions and drain thoroughly.

 

Toss the pasta with the sauce and serve piping hot.

Products suggested for this recipe:



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