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Homemade Pappardelle Pasta With Mushrooms, Green Peas, And Asparagus

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main-dish nut free easter dinner italian


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1 teaspoon saffron threads

1/4 cup water

2 cups all-purpose flour, divided

1 teaspoon salt

1 tablespoon olive oil

2 large eggs, lightly beaten

1 tablespoon butter

1/2 cup dried porcini mushrooms

8 shiitake mushroom stems

6 thyme sprigs

1 carrot, quartered

1 celery stalk, quartered

1 small onion, quartered

1 garlic clove

1 bay leaf

1 cup fat-free, less-sodium chicken broth or vegetable broth

Remaining ingredients:

1 tablespoon diced shallot

8 large shiitake mushroom caps, quartered

1 garlic clove, minced

1/2 cup (1-inch) sliced asparagus

1/2 cup fresh or frozen petite green peas

1 tablespoon chopped fresh chives

1/2 teaspoon butter

1/2 cup (2 ounces) grated fresh Parmesan cheese

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