In this simple recipe, fresh egg noodles, creamy beans, and lots of herbs and butter highlight the aromas and textures of foraged wild mushrooms.
Allergen Note: Contains milk, eggs, wheat, soy.
Bring a pot of salted water to boil. Set the pasta by the stove but don’t add it yet (it cooks quickly!).
To clean the mushrooms, brush away any pine needles or dirt. (They should be pretty clean, but if they still feel gritty, rinse quickly under cool water and pat dry.) Tear or slice the mushrooms into 2- to 3-inch pieces. Slice the shallot. Coarsely chop 2 to 3 cloves of garlic. Rinse and drain the beans.
In a wide skillet over medium heat, heat 2 tablespoons olive oil. Add the mushrooms and sauté until they release their liquid, about 5 minutes. Add the shallot and sauté until the shallot is soft and the mushrooms begin to brown, 3 minutes. Add the garlic and stir until fragrant, 1 minute. Finally, add 1 cup of the beans and 2 tablespoons of the herb butter and stir until warmed through and melted. Season with salt to taste. Remove from the heat until the pasta is ready.
Add the pasta to the boiling water and cook until tender, 1 minute or according to package instructions. Using tongs, transfer the pasta to the pan with the mushrooms, along with ¼ cup of the pasta water and most of the cheese. Continue to cook the pasta with the mushrooms on low heat while stirring. Toss until the sauce thickens and coats the pasta, about 1 minute. Season to taste for salt.
Heap the pasta on plates, drizzle with olive oil, and sprinkle with the remaining cheese. Grind with pepper and serve warm.