Spring Herb and Mushroom Pasta

This is a very lightly flavored pasta dish.  Perfect for a warm Spring evening.  Pair with a bottle of white wine and some crusty bread and you have the makings of a great night.

1lb fresh fettucine pasta
1 shallot chopped
2 cloves garlic
1 cup wild mushrooms, sliced
1/2 tomato chopped
1/4 cup fresh chives chopped
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
salt
pepper
3 T butter
1/2 cup whipping creme
1/2 - 3/4 cup pasta cooking water
handful of fresh chive blossoms to garnish
fresh grated parmesan cheese

Bring large pot of water to boil.  In a saute pan, saute mushrooms in 2 T butter until they just start to brown.  Add shallots and garlic and saute another 2 minutes.  Remove from heat.

Put fresh pasta into boiling water and cook about 3 minutes or according to package (if using dried pasta cook according to package directions).  Reserve 1 cup of the cooking water and drain the rest. Pour pasta into serving dish.

Pour 1/2 cup to 3/4 cup of the cooking liquid into the saute with the mushroom-tomato mix.  Cook over medium heat and stir until saucy consistency. Add fresh herbs.  Whisk in cream and 1 T of butter.  Add desired amount of salt and pepper.  Pour sauce over hot pasta and toss until well incorporated.  Break apart several chive blossoms and sprinkle over the top along with parmesan cheese.

Enjoy :)

Kathy