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Spring Bucatini
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Description
In my part of the world, it’s still snowing. If you feel my pain, make this bucatini. It’s sure to lift your spirits.
Ingredients
- FOR THE BUCATINI:
- 1 pound Dried Bucatini
- 3 Tablespoons Olive Oil, Divided
- Salt And Pepper, to taste
- 4 Tablespoons Butter, Divided
- 2 Tablespoons All-purpose Flour
- 1 cup Milk (I Used 1%)
- 2 teaspoons Dry Mustard
- 3-⅝ ounces, weight Goat Cheese
- 2 teaspoons Chili Pepper Flakes
- 2 cloves Garlic, Minced
- 1 cup Mushrooms, Sliced
- 1 cup Asparagus, Trimmed And Quartered
- FOR THE GARNISH (optional):
- Parmesan Cheese, For Sprinkling
- Squeeze Of Lemon
Preparation
Place a large pot of water over high heat. When the water comes to a boil, salt liberally and add bucatini. Cook for 9-11 minutes until al dente. Drain and reserve 1 cup of the pasta water.
Toss cooked bucatini in 1 tablespoon of olive oil and fresh ground pepper. Set aside.
Melt half the butter in a small saucepan over medium high heat. Gradually whisk in the flour until it forms a loose paste. Slowly whisk in the milk and cook over low heat until thickened. Stir in dry mustard, goat cheese and season with salt and pepper to taste.
Heat remaining butter and olive oil in a large skillet over medium high heat. Add chili pepper flakes and garlic and sauté until fragrant. Add mushrooms and asparagus and sauté until tender.
Combine bucatini, mushrooms, asparagus, and sauce in a large bowl.
Add a little pasta water if the sauce is too thick.
Serve with parmesan cheese and a squeeze of lemon.
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One Comment
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Nanci (TK) on 4.20.2011
Yum! You’ve mentioned olive and butter in two places. Would you add the total amount of olive oil that’s required for the recipe into the ingredients list (it’s not on the list)? And then would you specify how much of both the butter and the olive oil you add at each step of the instructions? Also, if you have an ingredient that is used in two places, it’s good to note ‘Divided Use’ on that line of the ingredients list. It just helps folks follow.
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci