The Connection Warren-Watchung Edition Feb/Mar 2019

Dining Out PAGE 44 www.theconnectionsnj.com www.paisanoswatchung.com 1511 Rt. 22, Watchung Square Mall, Watchung, NJ 908-755-1944 (fax) 908-755-1877 Kick Off Your Super Bowl Party with Paisano’s! Delivery Available • On-line Ordering Available Gluten Free Pizza Gourmet Pizza Pasta/Salad Entrees Join Our Facebook Page Download OUR NEW APP Monday Night 1/2 Price Pasta Night Includes Salad & Bread Not to be combined. Beverage not included. 4-9 pm only. Wednesday Night 1/2 Price Chicken Entrée Night Includes Salad & Bread Dine-In Only. Beverage not included. 4-9pm only. Not to be combined with other offers. Dine In/Take Out Catering $ 5 OFF Any Order $30 or More Before Taxes. Expires 3/31/19. Mention coupon when ordering. Cannot be used with any specials or promotions. $ 10 OFF Any Order $60 or More Before Taxes. Expires 3/31/19. Mention coupon when ordering. Cannot be used with any specials or promotions. $ 2 OFF Any Large or Jumbo Pizza Cannot be combined with any other special offer. Expires 3/31/19. Directions: By: Rosemary Scoleri Paisano's Restaurant Ingredients: 3 Tbsp extra virgin olive oil 2 Tbsp unsalted butter 1 Pound asparagus, sliced on angle 8 ounces shitake mushrooms, stems removed and caps sliced 8 ounces of baby bella mushrooms, stems removed, caps sliced 1 shallot, finely chopped 1 tsp fresh thyme, chopped 1 pound fresh fettuccine 1 cup heavy cream 3/4 cup grated Parmesan cheese, plus more for serving Kosher salt Fresh ground pepper Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add asparagus, season with salt and pepper and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to plate. Heat butter and remaining 1 tbsp of olive oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often until tender for about 5 minutes. Add shallot and cook, tossing occasionally, until softened for about 2 minutes. Toss in thyme and cut asparagus. Add heavy cream and parmesan cheese to skillet and cook over low heat. Meanwhile, cook pasta in a large pot of boiling salted water (enough salt to taste like ocean water) stirring occasionally, until al dente (pasta is slightly hard). Drain reserving one cup of cooking liquid. Add pasta and ½ cup cooking liquid to skillet. Cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes, season with salt and pepper. Divide pasta among plates, top with more parmesan cheese. Rosemary Prep Time: 10 min Cook Time: 20 min Serves: 4 Buon Appetito! Fettuccine with Mushrooms and Asparagus