1-1 1/2 cups fresh pappardelle pasta
2 tablespoons 100% pure Extra Virgin Olive Oil
1 tablespoon White or Black Truffle Oil
1/2 bunch asparagus, remove the woody ends, cut into 1-inch lengths
1/2 large onion halved and sliced
1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces
Salt and freshly ground pepper to taste
3/4 cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Preheat a large saute pan. Add the olive oil and then the asparagus. Cook approximately 1 minute.
Add the onion and the mushrooms and cook an additional minute. Season with salt and pepper.
Deglaze with the wine and reduce by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.
Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check seasoningand adjust as needed.
Divide the pasta among serving bowls, top with Parmesan and drizzle with White or Black Truffle Oil.
Makes 4 Servings