Friday afternoon I was very excited to find a box on my front porch from Foodbuzz.
The box contained a package of Buitoni Riserva Wild Mushroom Agnolotti pasta filled with, are you ready for this, imported Grana Padano and Parmesan cheese and Portabello and Crimini mushrooms....drool! All pastas are not created equal. Did you know this? This Wild Mushroom Agnolotti has such an unfair advantage. There are just some types of pasta that I prefer over others. Who wouldn't love little pasta pillows stuffed with mushrooms? I’ve decided that I LOVE this pasta. The edges are soft and tender, while the center is creamy and full of flavor and retains a nice bite.
Anyway, I came up with this cheesy, creamy pasta side dish and it complimented the pasta so well. Even A.J. was groaning as he was eating. I love it when that happens.
Saute 2 finely chopped shallots over medium heat in 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil for about 2 minutes, then add 1 tablespoon of minced garlic and continue sauteing for another 2 minutes.
Add 1/2 cup of heavy cream, 1/4 cup of dry white wine and 1 teaspoon of Herbs de Provence, stir to combine.
Add 1/2 cup of freshly grated Pecorino Romano cheese and continue stirring.
Add a dash of white pepper to taste. The sauce didn't seem to need any salt, but taste and adjust salt and pepper to your taste. Lower heat to medium-low.
While sauce is warming, cook pasta per package directions.
Toss cooked and drained pasta in sauce and serve.
And, oh! Don’t forget to top it off with a little more grated Pecorino Romano cheese and to eat every last bite in the bowl. And go ahead and groan…I love when that happens!