Pasta Primavera with a White Wine Sauce
For those of us who have attempted making fresh pasta, we know how much work is involved in making the dough, and ensuring the pasta is at it’s perfect thickness. Whether you decide to make your own fresh pasta, use fresh sheets from the grocers, or use dry pasta, this is a quick and easy pasta dish with plenty of flavour – perfect for a light summer meal!
- 1 Tbsp. good quality olive oil
- 1 lb. fresh pasta sheets, sliced into pappardelle or dried pappardelle
- 8 oz. Crimini mushrooms, quartered
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 celery stalk, sliced thinly
- 1 good handful of fresh thyme, leaves picked
- 5 oz. pancetta, sliced thinly
- 1/2 cup dry white wine
- sea salt and freshly ground pepper
- 1/4 cup freshly grated parmagianno reggiano
Prepare the pasta according to package directions.
In a saute pan over medium heat, add the oil, and when the oil comes up to temperature, slowly cook the pancetta until it is slightly crisp, about 5 minutes. Remove the pancetta and reserve.
Over medium-high heat, add the shallot to the pan and saute for 2-3 minutes, then add the garlic and cook until fragrant, about a minute. Add the celery, thyme, and mushrooms, and saute for another 8-10 minutes on medium heat until the mushrooms are soft.
Add the wine and cook until the sauce reduces a bit, then season to taste with salt and pepper, and add the parmagianno reggianno.