Pasta with Asparagus and Mushrooms

Ingredients

• 2 cups asparagus sliced (2-inch) (1 pound)
• 0.3 teaspoon pepper black freshly ground
• 6 cups cremini mushrooms sliced
• 0.5 cup cooking wine dry white
• 2 teaspoons basil fresh chopped
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 8 ounces pappardelle uncooked (wide ribbon pasta)
• 2 ounces parmesan cheese fresh divided grated
• 0.5 teaspoon salt 
• 0.3 cup shallots diced
• 4 teaspoons stick margarine 

Equipment

• bowl
• frying pan
• dutch oven
• colander

Directions

1. Combine the first 3 ingredients, and set aside.
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add shallots; saut 1 minute.
4. Add mushrooms and salt; saut 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low.
5. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm.
6. Bring water to a boil in a large Dutch oven.
7. Add pasta; cook 6 1/2 minutes.
8. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender.
9. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.
10. Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on each of 4 plates.
11. Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.