250g San Remo Pulse Penne
2 tbsp extra virgin olive oil
½ small brown onion, diced
2 garlic cloves, thinly sliced
3 sprigs of lemon thyme, leaves picked
50g unsalted butter
250g Swiss brown mushrooms, sliced
½ bunch of asparagus, blanched
½ cup of rocket
½ cup pecorino, grated
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
In a pan over medium heat, add the olive oil, onion and garlic and cook for two minutes until slightly softened. Add the thyme leaves and butter, and once the butter has melted, add the mushrooms and toss to coat. Turn the heat up and cook for a further 5 minutes until mushrooms are soft. Reduce heat and season with salt and pepper.
Place cooled asparagus, rocket and half the cheese into a food processor. Add a small amount of olive oil and blend until smooth.
Once pasta is cooked, add it with into the pan with a little of its cooking water. Add asparagus mix to the pan and stir together.
Add salt and pepper to taste and sprinkle with remaining pecorino.