Portobello and Orecchiette Primavera
with Asparagus, Bell Pepper, and Chives
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Not included in your delivery
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!