KUSA - Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
From Chef Jason K. Morse with Valley Country Club
Serves 4
- 12 oz. pancetta or bacon, medium dice
- 1-1/2 medium shallots, sliced
- 2 cloves fresh garlic, minced
- 8 pieces morel mushrooms, sliced
- 16 pieces crimini mushrooms, stem off, sliced
- 8 pieces chanterelle mushrooms, sliced
- 1/2 bunch asparagus, trimmed, grilled, sliced into pieces
- 1/4 cup dry sherry
- Black ground pepper to taste
- 1 bunch Fresh Oregano, leaves only
- 2 cups Alfredo Sauce, homemade or pre bought
- 1/2 pound pasta, shell or trumpet
- Parmesan Cheese
In a heavy sauté pan, cook pancetta (or bacon) slowly. When fat is rendered about 80%, remove from heat and transfer pancetta to a paper towel to drain, saving the rendered fat. Sauté the shallots in the fat until slightly colored, then add the cooked bacon or pancetta. Add the garlic and sauté approximately one minute, add the mushrooms and asparagus and sauté until hot. Deglaze pan with sherry and add the alfredo sauce, stirring well to combine. Add pepper and oregano. In a separate pot, cook pasta, slightly drain and add to the sauté pan. (Do not rinse the pasta, the starch will help thicken the dish.) Toss the pasta and ingredients well to coat, add extra sauce if needed. Garnish with the shaved Parmesan cheese.
Visit www.coloradoagriculture.com for a complete list of recipes.
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