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Linguine with Asparagus and Mushrooms

Linguine with Asparagus and Mushrooms

Ingredients

1/4 cup fresh parsley, chopped
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Microplane Herb Mill

Microplane Herb Mill

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2 teaspoons fresh basil, chopped
2 cloves garlic, minced
1/4 cup fresh chives, chopped
4 teaspoons butter or stick margarine
2 medium leeks, thinly sliced
1 pound shiitake mushrooms, stemmed and sliced
1/2 cup dry white wine
1/2 cup vegetable broth
  salt, to taste
1/4 teaspoon crushed red pepper, optional
8 ounces linguine
1 pound asparagus, trimmed, and cut into 1-1/2 inch pieces
4 ounces Asiago cheese, grated, divided

Cooking Instructions

In a small bowl, combine parsley, basil, garlic and chives.

In a large pasta pot or stockpot, bring water to a boil. Add pasta and cook according to makers directions. During the last 2 minutes of cooking, add the asparagus. Drain pasta and asparagus. In a large sauté pan, heat butter over medium heat. Add leeks, and sauté for 1 minute. Add mushrooms and sauté for 5 to 6 minutes. Add herb mixture, and sauté for 2 minutes. Add white wine, broth, salt and crushed red pepper. Add drained pasta and asparagus and toss to combine. Add half of the grated cheese and stir to combine. Remove from heat, and sprinkle with the remaining cheese. Serve immediately.

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