Barilla® Chickpea Casarecce

with Asparagus and Mushrooms



Ingredients for 4 people
  • 1 box Barilla® Chickpea Casarecce
  • 2 tbsp Extra virgin olive oil
  • 1 Garlic Cloves, chopped
  • ½ lb. Oyster Mushrooms, sliced thin
  • ½ lb. Baby bella mushrooms, sliced thin
  • ½ cup Chardonnay Wine
  • 1 cup Asparagus, 1 inch pieces
  • Salt and Black Pepper to taste
  • ¼ cup Parmigiano Reggiano, Grated
  • 1 tbsp Chives, sliced


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Meanwhile in a 12 inch skillet gently heat the olive oil with garlic over medium heat
  3. 3
    Once the garlic turns slightly golden add the mushrooms and asparagus then increase the heat to high
  4. 4
    Sauté for 2-3 minutes or until the mushrooms are browned. Deglaze with white wine and reduce by ½ and season to taste
  5. 5
    Cook the pasta according to the package directions
  6. 6
    Reserve ½ cup of the pasta cooking water and add it to the skillet with mushrooms and asparagus then bring to a simmer
  7. 7
    Drain and toss the pasta with the sauce
  8. 8
    Add the cheese and chives and stir to combine

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