Behind this exotic name lies a genus of pasta in the form of a ribbon with wavy edges, born in southern Spain. It goes well with any meat and other sauces.
INGREDIENTS:
pasta Mafaldine 450 g
oyster mushrooms 300 g
asparagus 300 g
ham 120 g
Parmesan cheese 50 g
cherry tomatoes 16 pcs.
shallot 1 pc.
green peas 1 cup
cream 1 cup
butter 2 tbsp.
parsley 2 tbsp
COOKING:
1 Finely chop the onion, fry with one tablespoon of oil, preferably butter, add pieces of oyster mushroom, fry everything together for 5 minutes, add a little salt. Cut the asparagus at an angle into long pieces, boil for 3 minutes in salted water, drain in a colander.
2Heat a tablespoon of butter in a frying pan, add ham cubes, fry for a couple of minutes, add dried asparagus, peas, pour in cream, cook all together for 3 minutes. Add the fried mushrooms to the mixture, let it boil for a couple of minutes. Remove from the stove, put the cherry halves.
3Cook the pasta according to the instructions on the package, drain, leave a cup to dilute the sauce. Pour into the sauce, mix gently. If the creamy mafaldin with oyster mushrooms, asparagus and ham turned out to be too thick, then add the remaining pasta broth. Sprinkle the dish with parmesan shavings and finely chopped parsley.