INGREDIENTS
- 2 tbsp Stefano extra virgin olive oil
- 2 garlic cloves crushed
- 2 tbsp chilli flakes
- 1 cup panko breadcrumbs
- salt and pepper to taste
- 1 lemon zest
- 1/4 cup Stefano extra virgin olive oil
- 3 cups cremini or button mushrooms sliced
- 1 pack Stefano fusilli
- 1 onion chopped
- 3/4 cup asperagus ends snapped, cut into 1/4 inch pieces
- 3/4 cup peas
- 1/2 cup white wine
- 1 tbsp taragon chopped finely
- 1 tbsp flat-leaf parsely chopped finely
METHOD
- In a large pan, heat 2 tbsp of olive over medium heat.
- Add garlic and cook, stirring constantly, until soft and lightly golden brown, about 1-2 minutes.
- Add chilli flakes and cook for about 1 minute, stirring occasionally.
- Add the breadcrumbs and salt and pepper to taste. Cook, stirring, for about 5 minutes or until golden brown and toasted.
- Stir in the lemon zest, transfer to a plate, in an even layer. Set aside.
- In a large pan, heat 1⁄4 cup of olive oil over medium-high heat. Add the mushrooms and cook for about 3-4 minutes.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
- Before draining, reserve about 1⁄2 cup of the starchy cooking water.
- Add the onion, garlic, asparagus and peas to the mushrooms. Salt and pepper to taste. Cook for 2-3 minutes.
- Add the white wine, stir well and cook for 1-2 minutes, reducing slightly.
- Add the pasta to the mushroom sauce and toss vigorously.
- Remove from the heat and add the tarragon and parsley. Mix well. If needed, add the reserved pasta water.
- Transfer to a serving platter and top with the spicy breadcrumbs and a drizzle of olive oil.