UncategorizedMay 22 - 2020

Recipe: Pasta alla Boscaiola

1 bag of pasta, your choice
1 Bunch of asparagus
mushroom of choice
4 Cloves Garlic
4-5 tbsp of Olive oil
1/4 cup pancetta
15 Black Olives
Salt & Pepper
1 tbsp Garlic salt
1 tbsp paprika
1/2 cup white wine

Snap the asparagus where it wants to be snapped. Peel the rest of the stem that didn’t snap. Boil the stem that you’ve snapped (3 minutes). Mash Garlic and add it into a frying pan with the olive oil. Add in the pancetta and the top parts of the asparagus. Let this all sauté for about 30 seconds then add the olives. Let it simmer

Start cooking your pasta.

Add your mushrooms into your frying pan with your asparagus tops. Add in Garlic salt and paprika. Stir then let simmer for 1-2 minutes. Take your boiled asparagus, drain, and add that into the frying pan with the rest. As the pasta is boiling, take 1 spoon full of the pasta water and add it into your sauce. Finally, add your white wine. 

Stir in your cooked pasta. 

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