Campanelle with Mushrooms, Asparagus, and Boursin

By mirandavoegeli

Ingredients

• 1 pound campanelle pasta
• 1 1/2 pounds mushrooms, sliced
• 1 bunch asparagus, cut into 1 1/2 inch pieces
• 1 package black pepper boursin cheese
• 1 tablespoon butter

Preparation

Step 1

Saute mushrooms in butter over medium-high heat. Turn heat to low. Add boursin cheese and stir until melted.

Bring salted water to a boil. Add asparagus and cook until just tender. Remove from water with a slotted spoon. Transfer to ice water to shock. Drain and pat dry.

Add pasta to the boiling salted water and cook until al dente. Drain and add to the sauce along with the asparagus. Stir to combine.