Hand-made Paccheri with Asparagus, Peas, and Maitake Mushrooms

Blanch asparagus (trimmed and cut into 1” pieces on the diagonal) in seasoned water for ~1 minute until crisp. Add peas (if frozen) for the last 30 seconds of blanching. Melt 2T butter in a large skillet over med-high heat. Add the maitake mushroom pieces (broken into sections) and sear until golden on all sides. Remove and set aside. Reduce heat to medium, add a bit more butter to the pan. Add the diced shallot and a pinch of salt. Cook briefly until translucent, then add the minced garlic and cook until fragrant, ~1 minute. Deglaze with white wine, scraping up any brown bits from the pan, and reduce the wine by about half. Follow with the cream, stir to combine, and simmer until slightly thickened. Finish the sauce with the remaining butter, stirring well to emulsify, and season to taste. Add all blanched vegetables and cooked pasta (with a bit of pasta water) to the sauce and toss to coat. Cook together briefly to meld flavors, and serve, garnished with fresh herbs (mint, dill) and crumbled ricotta salata.