Spring Bucatini

• 1 pound Dried Bucatini
• 3 Tablespoons Olive Oil, Divided
• Salt And Pepper, to taste
• 4 Tablespoons Butter, Divided
• 2 Tablespoons All-purpose Flour
• 1 cup Milk (I Used 1%)
• 2 teaspoons Dry Mustard
• 3-58 ounces, weight Goat Cheese
• 2 teaspoons Chili Pepper Flakes
• 2 cloves Garlic, Minced
• 1 cup Mushrooms, Sliced
• 1 cup Asparagus, Trimmed And Quartered
• FOR THE GARNISH (optional):
• Parmesan Cheese, For Sprinkling
• Squeeze Of Lemon

1. Place a large pot of water over high heat.
2. When the water comes to a boil, salt liberally and add bucatini.
3. Cook for 9-11 minutes until al dente.
4. Drain and reserve 1 cup of the pasta water.
5. Toss cooked bucatini in 1 tablespoon of olive oil and fresh ground pepper.
6. Set aside.
7. Melt half the butter in a small saucepan over medium high heat.
8. Gradually whisk in the flour until it forms a loose paste.
9. Slowly whisk in the milk and cook over low heat until thickened.
10. Stir in dry mustard, goat cheese and season with salt and pepper to taste.
11. Heat remaining butter and olive oil in a large skillet over medium high heat.
12. Add chili pepper flakes and garlic and saute until fragrant.
13. Add mushrooms and asparagus and saute until tender.
14. Combine bucatini, mushrooms, asparagus, and sauce in a large bowl.
15. Add a little pasta water if the sauce is too thick.
16. Serve with parmesan cheese and a squeeze of lemon.

bucatini, olive oil, salt, butter, allpurpose, milk, dry mustard, cheese, garlic, mushrooms, parmesan cheese, lemon

Taken from tastykitchen.com/recipes/main-courses/spring-bucatini/ (may not work)