Simply Suzanne's AT HOME: penne with asparagus

Ok, so here's the other pasta dish I promised to share with you on Monday . . . penne with asparagus (a favorite of mine!), shiitake, and pancetta.

It's a delicious recipe with which to use the remainder of your mascarpone, chicken broth, and asparagus.

The preparation is very similar to the pasta dish I shared with you earlier in the week, except that I switched up the kind of pasta and a few of the supporting ingredients.

Here's what I love about this simple pasta dish . . . The lemon vinaigrette that initially coats the pasta brightens the whole dish, especially the asparagus . . . and then you have the earthy flavor of the shiitake, and the salty bite from the pancetta (or bacon, if you like!) to round out the dish. . . AND THEN it's coated in the LIGHT cream sauce, making for a delicious dish. YUM!

penne with asparagus, shiitake, and pancetta

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salt

12 oz. dried penne rigate

1/4 cup extra-virgin olive oil

1 medium lemon, finely grated to yield 1 tsp. zest; squeezed to yield 3 Tbs. juice

3/4 oz. thinly sliced pancetta, about 6 slices

12 oz. fresh shiitake, stemmed and sliced 1/4 inch thick (6 cups)

3 medium cloves garlic, minced

1 lb. medium-thick asparagus, trimmed and cut on the diagonal into 2-inch pieces

2 cups low-sodium chicken broth

3 oz. mascarpone, at room temperature

3 oz. coarsely grated Parmigiano-Reggiano (3/4 cup); more, shaved, for serving

Freshly ground black pepper

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Preparation

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions.

While the pasta cooks, whisk 2 Tablespoons of the olive oil with the lemon juice and zest in a small bowl.

Drain the pasta. Return the pasta to the pot and toss with the lemon mixture; set aside.

. . . . . . . . .

In a 12-inch skillet, cook the pancetta in the remaining 2 Tablespoons olive oil over medium heat, turning once or twice until crisp and golden, about 7 minutes; transfer to paper towels.

Add the shiitake to the skillet and cook over medium-high heat, stirring occasionally, until browned in spots, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to the pasta pot.

Add the asparagus to the skillet. Cook, stirring often, until bright green and crisp-tender, 2 to 3 minutes.

Now add the chicken broth to the skillet and bring to a boil; scrape up any browned bits AND cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.

Return the pasta and shiitake to the skillet and cook until heated through, about 2 minutes.

Add grated cheese, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine,

Sprinkle cooked pancetta, and top with shaved Parmigiano-Reggiano.
inspired by a Fine Cooking recipe