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200 grams Penne rigate pasta
2 1/2 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon white truffle oil
2 small yellow onions
1 bundle of asparagus, washed and trimmed
5 chanterelle mushrooms, washed and chopped
1 clove of garlic, minced
1 tablespoon of fresh parsley, chopped
1 teaspoon of dried oregano
salt and pepper to taste
1/8 cup grated parmigiano reggiano
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1st Keep
 Elyn7071
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