It’s pasta night—or, in other words, the BEST night of the week! We’ve included all the traditional flavors you’d expect in addition to a pop of color from the blanched asparagus. With a 3:1 veggie to pasta ratio, you don’t have to feel an ounce of guilt when reaching for seconds.
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Red Bell Pepper
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Meanwhile, halve, peel, and dice the onion. Mince the garlic. Finely chop the chives. Thinly slice the mushroom caps. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Core, seed, and cut the bell pepper into 1-inch cubes.
Cook the asparagus and pasta: Fill a large bowl with ice water and set aside. Add asparagus to the boiling water for 2-3 minutes, until bright green and crisp-tender. Remove with a slotted spoon and place in the ice bath. Add the orecchiette to the boiling water. Cook 9-11 minutes, until al dente. Drain, reserving ½ cup pasta water.
Cook the mushrooms: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until golden brown. Season with salt and pepper. Remove from the pan and set aside.
Cook the peppers and onions: Heat a drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper. Cook, tossing, for 6-8 minutes, until slightly caramelized. Add the garlic and a pinch of chili flakes (to taste). Cook 30 seconds, until fragrant. Season with salt and pepper.
Toss: Add the pasta to the pan along with the mushrooms, asparagus, sour cream, Parmesan cheese, half the chives, and a splash of the reserved pasta water. Toss over medium heat for 1-2 minutes. Season with salt and pepper.
Finish: Serve the portobello and orecchiette primavera sprinkled with the remaining chives and enjoy!