Mushroom and Asparagus Pasta

Serves 4 Primi Portions

500 Grams of Penne or other Short Pasta

2 Tbsp Olive Oil

1 Tbsp Unsalted Butter + 1 Tbsp to Finish

150 Grams of Fresh Cremini (or Porcini or Morels), Roughly Chopped or Split Apart into Quarters

300 Grams (1 Bunch) Fresh Asparagus, Woody Ends Removed and Cut into Quarters on an Angle

5 Springs Fresh Thyme, Leaves Removed

Salt and Pepper

45 Grams of Grated Semi Ripe Pecorino (or other semi soft cheese)

45 Grams Grated Mature Pecorino

Cook the pasta in a large pot of salted boiling water until al dente.

While the pasta cooks, heat the olive oil and 1 tablespoon of the butter in a large skillet over medium high heat. Add in the mushrooms and sauté for 8-10 minutes until just starting to brown. Add in the quartered asparagus, fresh thyme leaves and season the pan with salt and pepper (not too generous with the salt as the mature pecorino is salty). Sauté for a further 6-8 minutes until the asparagus is crisp tender.

Using a large slotted spoon, pull the pasta from the water directly into the skillet. Add in a cup or so of the cooking liquid, both cheeses and the final tablespoon of butter. Turn off the heat and stir/toss the mixture. The heat from the hot pasta water will gently melt the cheese and the butter, creating a delicate sauce while you stir.

Serve hot with a sprinkle of the mature pecorino.